A Life Engaged

Tuscan Recipe: Pasta alla Tavola

We recently took a Tuscan cooking class with Artviva in Florence, Italy and learned how to make up some fantastic Italian cuisine. Our chef was very hands-on and helped us learn all we needed to know about creating a delicious 4-course meal. Today, we will share with you a traditional tuscan recipe, which includes making pasta from scratch!

cooking

Fresh Egg Pasta (Pasta Fresca all’Uovo)

Ingredients

  • 50 grams of durum wheat flour
  • 50 grams of regular flour
  • 2 eggs

Preparation

1. Mix both types of flour in a bowl and make a large well in the center.

2. Beat the eggs, salt well then pour the eggs into the hole slowly.

3. Kneed well until smooth and elastic.

4. Gather the dough into a ball, wrap tightly in plastic wrap and let rest for at least 30 minutes.

5. Cut the ball of dough into 2 equal parts. Working with one half at a time, slightly flour, fold in 3 and roll with a rolling pin. Repeat twice. Run the dough through a pasta machine at settings 1, 3, and 5, folding and repeating until the pasta is the desired consistency.

making pasta6. Create small nests with the pasta and set aside.

pasta nest

Tavola Sauce

Ingredients

  • 2 eggplants
  • 2 cloves of garlic
  • Basil
  • 2 red onions
  • ½ liter of canned peeled tomatoes
  • ½ cup of white wine
  • Salt and pepper
  • Extra virgin olive oil
  • Dry ricotta

Preparation

1. Wash the eggplant. Cut off both ends. Place the eggplant vertically and cut all the external parts. Throw the inside away and cut the rest of the eggplant into 2cm cubes.

2. Cover a baking sheet with wax paper. Put eggplant cubes flat on baking sheet and sprinkle with olive oil. Bake eggplant for 10-12 minutes.

baked eggplant3. Slice onions thin.

4. In a pan, fry the garlic in olive oil. Add sliced onions until and cook until onions are translucent.

5. Pour tomatoes into a bowl and squeeze each one with your hands. Add tomatoes with sauce to the pan and let cook a few minutes.

tomato squeeze6. Add the basil, ¾ of the baked eggplant and then deglaze with white wine.

pasta sauce7. Reduce the wine and season with salt and pepper. Cook for another 15 minutes.

8. Boil a pot of water and cook the pasta for 3-4 minutes.

9. Stir the pasta into the sauce and garnish with a drizzle of olive oil, the rest of the eggplant, basil and dry ricotta.

 

Viola! Bon Appitito! If you have any questions or comments about this recipe, feel free to comment below or send us an email at jessndan@alifeengaged.com.

finished pasta

As with all recipes (especially Italian ones), measurements and time may vary depending on the kitchen and cooking equipment. Adjust as necessary to suit your taste buds.