I think it’s really worth preparing the fresh pasta. Its rough surface and its incredible consistency allowevery kind of delicious sauce to be wrapped around this golden wonder. I’ve thought of preparing this particular sauce with typical Italy southern ingredients: sausage from Aragona (a village near Agrigento), baked salt ricotta and Tropea onion. It’s a perfect mix if you love strong flavors. I have not indicated precise doses about the ricotta because I believe that you should choose how much to use it since it has a rich taste. What else to add? Drink red wine during eating pasta: it will be a mouth-watering meal!
For fresh pappardelle:
- 200 grams flour 0
- 200 grams durum wheat re-milled semolina
- 4 whole eggs
For the sausage sauce:
- 500 grams Aragona sausage
- 2 Tropea onions
- ½ glass of red wine
For the aubergines cream:
- 2 aubergines
- 1 peeled garlic clove
- Basil leaves
- Baked salted ricotta to taste
- Sunflower oil
Prepare the egg pasta: create a typical fountain with the two flours and place the eggs in the center. Knead for about ten minutes. The dough must be smooth and homogeneous. Cover it with cling film and let it rest in the fridge for 30 minutes. After this time, create the sheets using a pasta machine and sprinkle them with flour. Roll every sheet and cut the portions about 1 cm wide. Unroll them, sprinkle with flour again and let it rest until ready to use.
Clean, wash and chop the onions with a knife. Shell the sausage and pour the extra virgin olive oil into a non-stick pan. Fry the onion for 5-6 minutes and add the sausage. Blend with red wine, let it evaporate. Cook for about 15 minutes.
Wash and cut the aubergines into small cubes. Place in a colander and sprinkle with salt. Drain for 30 minutes. Rinse and dry them. Fry in hot sunflower oil. Once ready, drain on kitchen paper. Let it cool.
Then blend the vegetables with the garlic clove, ricotta and basil leaves in a mixer.
Cook the pappardelle in slightly salted water. Drain the pasta and toss it in a pan with the sausage sauce and aubergines cream for a few seconds.
Put the pasta on a flat dish and decorate with ricotta flakes and fried and crispy eggplant peels.