Sisters Running the Kitchen

 

Homemade Fettuccine with Caramelized Eggplant, Basil, Mozzarella, & Tomato Sauce

Homemade Fettuccine with Caramelized Eggplant, Basil, Mozzarella, & Tomato Sauce

Marc Vetri's Homemade Pasta

Ingredients

  • 1 1/4 cups type 00 flour or all-purpose flour, plus more for dusting (we used 00 flour)
  • 1/3 cup plus 11/2 tablespoons semolina flour
  • 9 large egg yolks
  • 3 to 4 tablespoons water
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Combine both flours in a stand mixer fitted with the paddle attachment. With the machine running on medium speed, add the egg yolks, water, and oil and mix just until the ingredients come together.
  2. Turn the dough out onto a lightly floured work surface and knead for about five minutes, or until silky and smooth, kneading in more flour if the dough is too sticky (the dough is ready if it gently pulls back into place when stretched with your hands).
  3. Shape the dough into a six-inch-long log, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to three days.
  4. Cut the dough into six equal pieces.
  5. Position the rollers on a pasta machine at the widest setting (on the Kitchen-Aid attachment this would be set to number "1"), and roll one piece of dough through the rollers. After rolling through, fold piece of dough in half and repeat through the number 1 setting. Repeat this process 2-3 times, lightly dusting the dough with flour if necessary to prevent sticking.
  6. Reset the rollers to the next narrower setting (setting 2) and again pass the dough through the rollers two or three times, lightly dusting with flour as needed. This time do not fold the dough in half (this is only done on setting 1). Flour and pass the dough two or three times through each progressively narrower setting, concluding with the narrowest setting or as directed in individual recipes. For fettuccine, you will continue through setting number 5. Between rollings, continue to dust the dough lightly with flour if needed, always brushing off excess.
  7. Lay the pasta sheet on a lightly floured work surface and sprinkle lightly with flour. Use the Kitchen-Aid cutter attachment to create the pasta shape specified in individual recipes.

Notes

  1. We love the Kitchen-Aid pasta attachment. We find it much easier to use than the pasta maker that you crank with your hand (although you can still use this).
  2. The pasta dough can be wrapped in plastic wrap and refrigerated for up to three days or frozen for up to three weeks.

Homemade Fettuccine with Caramelized Eggplant, Basil, Mozzarella, & Tomato Sauce

Ingredients

  • 2-3 small eggplants (about 1 pound total)
  • 1 1/2 tablespoons coarse sea salt or kosher salt
  • 1 cup canola oil
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 28 oz. can of whole tomatoes, preferably San Marzano (crushed with your hands
  • 1 pound pasta (Rigatoni, Fettuccine, Ziti)
  • handful of fresh basil leaves
  • 2 cups freshly grated ricotta salata or 1 cup fresh mozzarella cut into chunks

Instructions

  1. Trim the eggplants and slice them with the skin on into 1 1/2-inch chunks. Toss them with 1 teaspoon of salt, and drain in a colander for 30 minutes to an hour. Rinse, and pat them dry with paper towels.
  2. To fry the eggplant, pour the cup of canola oil in the skillet and set over medium heat. Spread all the eggplant chunks in the hot oil, and leave them in place for a few minutes to start browning. Cook for about 10-15 minutes, stirring occasionally until the eggplant is nicely browned on all sides (I love to almost burn the eggplant to give it a nice caramelized taste, so don't be afraid to keep it on for too long!)
  3. Lift the eggplant out of the oil and onto a platter lined with paper towels.
  4. If you are using the same pot, discard the oil and wipe out the skillet; otherwise use a new pot. Pour the olive oil into the pot, toss in the garlic and crushed red pepper flakes and cook over medium-high heat (make sure not to burn the garlic). Once the garlic is slightly colored, pour in the crushed tomatoes. Fill the tomato container with about a cup of water and stir that in along with 1/2 teaspoon of salt.
  5. Bring the tomatoes to a boil, then lower the heat and cook the sauce at a simmer for at least 15 minutes until thickened.
  6. Bring a large pot of salted water to a boil. Cook until almost al dente then lift pasta out and drain for a bit and drop into the simmering tomato sauce.
  7. Toss the sauce with the pasta for a minute or two until the pasta is cooked and coated with sauce. Turn off the heat.
  8. Chiffonade the basil leaves and add to pot along with a cup of ricotta salata or 1/2 cup of mozzarella. Toss well.
  9. Place in serving bowl and top with eggplant and remaining cheese.
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