Fagottini Pasta with Eggplant and Mozzarella in a Cherry Tomato Sauce
User Reviews
5.0
99 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Resting Dough Time
30 mins
-
Total Time
2 hrs
-
Servings
5
-
Calories
441 kcal
-
Course
Main Course
-
Cuisine
Italian
Fagottini Pasta with Eggplant and Mozzarella in a Cherry Tomato Sauce
Report
This unique Italian fagottini pasta recipe combines delicate homemade pasta with a rich, savory filling of eggplant and mozzarella in a vibrant cherry tomato sauce. It's a perfect dinner for those who love creative and authentic Italian cooking.
Share:
Ingredients
- 7 oz Italian 00 flour
- 3 ½ oz durum wheat semolina flour
- 3 eggs
- tepid water if needed
Eggplant and Mozzarella Filling:
- 1 large eggplant peeled and cubed (or 2 medium)
- 7 oz Fior di latte mozzarella cut into cubes
- 4 tablespoons breadcrumbs
- fresh mint
- extra virgin olive oil
Cherry Tomato Sauce:
- 10 ½ oz cherry tomatoes or datterini tomatoes
- extra virgin olive oil
- 2 cloves garlic cut into thick slices
- parmigiano reggiano grated, or vegetarian parmesan.
- salt
- pepper
Instructions
Make the eggplant filling:
- Cook the eggplant cubes gently in a non-stick pan, together with a drizzle of extra virgin olive oil, for about 15 minutes. Allow to cool and blend together with the mozzarella cubes, the breadcrumbs, salt, pepper and some of the mint.
Make the pasta dough:
- Sift the two flours into a bowl, add salt and mix together. Create a well in the center. Crack the eggs into the well and beat them lightly with a fork. Gradually incorporate the flour into the eggs until a rough dough forms.
- If the dough seems too dry, add a little water, one tablespoon at a time, until it comes together. Transfer the dough to a floured surface and knead it for about 5-10 minutes until it becomes smooth and elastic.
- Roll the dough into a ball and wrap it in plastic wrap (clingfilm) and let it rest for at least 30 minutes.
Make the fagottini pasta:
- Roll out the dough on a floured pastry board (with a rolling pin or using a pasta machine) into a sheet that is not too thin. Using a pastry cutter, cut out squares measuring 5-6 cm on each side.
- Transfer the filling into a piping bag with a smooth nozzle and place grape-sized portions of the filling in the center of each square. Close each pasta square by first joining the two opposite ends, then adhere the two lateral triangles along the edges, sealing well with your fingertips. Place ready fagottini on a flour-dusted work surface or tray.
Cook the pasta and make the pasta sauce:
- In a large pan, let the oil heat together with the garlic cloves, add the cherry tomatoes cut into pieces and season with salt and pepper. Cook until the cherry tomatoes start to soften and break down.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the fagottini in the boiling salted water until they rise to the surface (1-2 minutes) drain them and add to the tomato sauce.
- Sauté the pasta briefly in the sauce stirring gently. Transfer to serving plates and complete with grated Parmigiano Reggiano and a few mint leaves. Serve immediately.
Notes
- Rolling the Dough: For the ideal dough thickness, roll it out to approximately 1.5 millimeters, which is thin enough that you can just see the outline of your fingers through the sheet. This thickness ensures the pasta is delicate yet strong enough to hold the filling without tearing.
- Pasta Dough Consistency: Your dough should be smooth, elastic, and not too sticky. If it's too dry, add a bit of tepid water. The right consistency is key to easy rolling and shaping.
- Cooking the Pasta: Cook the fagottini in boiling, salted water until they float, about 1-2 minutes. Once they are cooked, remove them with a slotted spoon to keep their shape intact.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
60g
(20%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
130mg
(43%)
Sodium
820mg
(34%)
Potassium
490mg
(14%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
723IU
(14%)
Vitamin C
16mg
(18%)
Calcium
256mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 130mg | 43% |
| Sodium | 820mg | 34% |
| Potassium | 490mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 256mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
Other Recipes
You'll Also Love
Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls
Italian
0.0
(0 reviews)
