Tagliatelle alla Norma (Eggplant, Tomato and Salty Ricotta Sauce)

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.