Pasta alla norma is one of my favorite dishes ever! I had to use parmesan instead of ricotta and it was great, but I do wish salty ricotta was availab...
Fresh handmade egg-based Tagliatelle make the perfect base for a wide variety of sauces, so this is an important fresh pasta foundation noodle to tackle.
If you have ever been to Sicily, you might have tried this amazing traditional pasta dish, which comes in various shapes, but follows strict and old rules when it comes to the ingredients.
It is said that this amazing dish was invented on December 26, 1831, when Vincenzo Bellini's ‘Norma’ debuted for the first time at the Teatro alla Scala in Milan. Apparently a Sicilian chef created a dish for the occasion, inventing one of the most iconic pasta dishes in the country
Pasta alla norma makes we instantly happy: we love melanzane and everything about them. Add them to a rich, spicy tomato sauce pasta and cover the dish in salted ricotta…you really can’t go wrong!
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for 4 servings
In a medium bowl, blend the flours with eggs, and knead to reach smooth, soft consistency that holds its shape when shaped into a ball. Continue kneading dough with your palm on floured working space. Keep kneading until dough is soft, elastic, and compact. Shape dough into ball, and cover with plastic wrap to maintain elasticity. Allow to rest at room temperature for at least 15 minutes.
Remove plastic wrap, and continue kneading dough while shaping into a rectangle approximately the width of the pasta machine to be used. Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking to pasta machine. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner each time it passes through machine.
Dust working space well with semola. Once you have reached desired thickness, cut pasta dough into working sizes. Place noodle cutter onto pasta machine, and pass each piece through to create noodles shapes. Form into a nest shape, and rest on wooden kitchen board dusted well with additional semola flour.
Dice the eggplants, cover with flour, position them on a baking tray with generous evo oil and bake at 350°F, until eggplants are golden.
In a pan add the evo oil, the pressed garlic, half of the basil and the onion, finely sliced.
Brown all ingredients well, then add the tomato pulp and let simmer gently for at least 30 minutes.
Boil the tagliatelle pasta for 2 minutes and drain directly in the sauce.
Shake the pan thoroughly to coat the pasta with the sauce, then add the eggplant and the leftover basil.
Serve with a generous handful of shaved salted ricotta cheese (or parmesan, if not available) and a drizzle of evo oil.
tania Sunday 6th of June 2021
A real Sicilian Classic!
Pasta alla norma is one of my favorite dishes ever! I had to use parmesan instead of ricotta and it was great, but I do wish salty ricotta was available here in the States!