Servings:
6
Prep time:
45
Cooking time:
30
INGREDIENTS
- - 6 eggs
- - 600 g of flour
- - 1 tablespoon extra virgin olive oil
- - salt
- For the sauce:
- - 300 grams of eggplant
- - 200 g of cheese
- - 2 shallots
- - 1 clove of garlic
- - parsley
- - mint
- - 3 tablespoons extra virgin olive oil
- - White pepper
- - salt
INSTRUCTIONS
- Sift the flour and place a mound on a work surface. In a bowl beat the eggs with a pinch of salt and a tablespoon of olive oil. Pour the mixture in the center of the flour and mix well until the dough is quite substantial. Let stand for thirty minutes.
- Roll the dough into rectangles of sufficient size to be cut through the guitar. You will get the rectangles of dough about 30 cm long and 2 mm thick.
- For the sauce: Wash and dice the eggplant. In a sauté pan with high sides gently in a little oil, two sliced shallots and a clove of crushed garlic. Remove the garlic and add the eggplant and entire parsley. Cook for 3 minutes and cover flush with hot water.
- Braise for 15 minutes, remove the parsley and blend the mixture. Add three tablespoons of olive oil, white pepper and salt to taste.
- Cook the macaroni in boiling salted water until al dente and drain. Toss with the eggplant sauce and place in individual dishes.
