HOME MADE FUSILLI
with eggplants seasoned with aromatic herbs and crisp bread
This pasta is very popular in the South of Italy.
Their spiral twisted shape is ideal to absorb and contain in the best way the sauces.
For the “fusilli dough”
500 gr. “semolina” flour”
250 gr. warm water
1 tablespoon of organic extra virgin olive oil
For the sauce:
2 round eggplants
2 tablespoons of minced herbs
5 tablespoons of organic extra virgin olive oil
Directions for fusilli dough:
make a vulcano cone with flour , make a hole on the middle and add the warm water and oil
Work well to obtain a smooth and no stiky dough
Let rest for 30’, covered with a towel.
How to make the “FUSILLI”
Divide the dough into 2 balls and, with a rolling pin, roll each one into a strip.
Cut each one into stripes 20/30 cm long and ½ cm wide.
Roll each strip around a stick ( could be also a knitting needle J)
Let them dry for about 2 hours
How to make the sauce
Cut the eggplants into cubes of 1 cm side.
Dip them in cold water with 2 tablespoon of fine salt
Let them soack 5 ‘ and drain well to extract the bitterness from the eggplants.
Fry in extra virgin olive oil and drain well on some paper towel.
Fry biefly 2 spoons of bread crumbs in 4 spoons of extra virgin olive oil.
Add the fried eggplants and the herbs
Let boil 5 lt of water, add a spoon of salt
Drop into the water the pasta ( after unrolled the sticks) and let it boil 3 ‘
Drain the fusilli and add into the pan with the sauce.
Stirr for one minute .
Divide the dough into two balls. With a rolling pin, roll the ball of dough out into a strip.