Fagottini Pasta with Eggplant and Mozzarella in a Cherry Tomato Sauce
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Resting Dough Time
30 mins
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Total Time
2 hrs
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Servings
5
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Calories
441 kcal
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Course
Main Course
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Cuisine
Italian
Fagottini Pasta with Eggplant and Mozzarella in a Cherry Tomato Sauce
Description
Fagottini Pasta with Eggplant and Mozzarella involves preparing fresh pasta dough from Italian 00 and semolina flours combined with eggs for structure and elasticity. The dough is rested and rolled thin, about 1.5 millimeters, to create delicate yet sturdy pasta wrappers. The filling combines gently cooked eggplant cubes blended with creamy mozzarella, breadcrumbs to bind, fresh mint for a herbal note, salt, and pepper.
The cherry tomato sauce is made by simmering cherry tomatoes with olive oil and sliced garlic until tender, then seasoned with salt, pepper, and grated parmigiano reggiano to add richness. The filled fagottini are boiled in salted water until they float, indicating they’re perfectly cooked and tender.
This dish delivers a combination of soft, creamy filling inside tender pasta, highlighted by the fresh, slightly sweet tomato sauce. It can be served as a first course or light main dish, offering an elegant presentation of stuffed pasta that showcases fresh ingredients and texture contrasts.
Ingredients
- 7 oz Italian 00 flour
- 3 ½ oz durum wheat semolina flour
- 3 egg
- water if needed, tepid
Eggplant and Mozzarella Filling:
- 1 large eggplant peeled and cubed (or 2 medium)
- 7 oz mozzarella cut into cubes, Fior di latte type
- 4 tablespoons breadcrumbs
- mint fresh
- extra virgin olive oil
Cherry Tomato Sauce:
- 10 ½ oz cherry tomato or datterini tomatoes
- extra virgin olive oil
- 2 cloves garlic cut into thick slices
- parmigiano reggiano grated, or vegetarian parmesan.
- salt
- black 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
- Roll the pasta dough to about 1.5 mm thickness to balance durability and delicacy.
- The dough should be elastic and smooth; add water if too dry during mixing.
- Cook fagottini in boiling salted water until they float, approximately 1-2 minutes, then remove carefully to maintain shape.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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