A rainy day is the perfect time to get the rolling pin out and make a beautiful batch of homemade pasta. And this is exactly what I did a few days ago. Thomas and I were that morning at the beach when the sky suddenly started to get really grey. We both had the same thought: It is going to rain cats and dogs!
Well, I would have prefer I was wrong and enjoy the rest of the day outdoors but unfortunately a few hours later it started a big storm. And as the idea of going for a gelato under the heavy rain was not appealing anymore, we decided to do something with the organic aubergines and leeks we had at home.
As it happens my mum has a cousin living in a big country house with a great orchard. Each time she comes to town she usually brings several veggies to us. So last time I was at my parents’ I come back home with some of these. And there it came our afternoon activity: we prepared fresh pasta and cooked all the vegetables, took some photos quickly and finally ate these yummy caramelle for lunch.
Stay tunned as soon we will launch our first workshop which will be about to prepare real and fresh pasta.
2 medium aubergines
3 medium leeks
100 gr potatoes (½ cup)
80 gr grated Parmesan cheese (¾ cup)
40 gr unsalted butter at room temperature (3 tbsp)
⅓ tsp Ras el Hanout
Thyme to taste
Extra virgin olive oil
For the fresh pasta
180 gr Tipo “00” flour (1 ½ cups)
2 medium eggs
Start by preparing the fresh pasta. Over a flat surface put the flour, make a well in the centre and crack the eggs into it. Using the tips of your fingers, mix until everything is well-combined. Wrap it in clingfilm and let it rest for about 30 minutes.
Meanwhile cut your aubergines into pieces and cooked them in a frying pan with some olive oil, the thyme and the salt for 20 minutes over medium heat. Then, add the ras el hanout and the grated cheese. Stir well and blend all the ingredients together in the mixer to obtain a homogeneous mixture.
At the same time you are cooking your zucchinis, cut the potatoes and the leeks and place them in a pot with enough water to cover them. Add salt and boil them for 30 minutes. Then remove the water, add the butter and place them in the blender again.
Now, knead your dough with your hands using a rolling pin to roll your pasta, making it enough thin to work with it later. You will know it is ready when it starts to feel smooth and silky. When the filling of the zucchini is cold, cut the dough into rectangles, place a teaspoon of the aubergine mix in the middle and fold it to make the form of a candy. Then, bring them to a boil, add the caramelle and cook for about 3 minutes or until they rise to the surface.
Serve your caramelle over the zucchini and leek mix as suggested in the photos.
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