Homemade pasta tagliatelle topped with fresh vegetable sauce
Place the flour on a work surface, creating a small mound with a crater in the middle
Separate 14 egg yolks and add them to the flour
Using a fork, break the yolks; begin to beat the eggs gently.
With the fork, gradually pull in some flour from the inner rim of the crater, mixing continuously, the flour and eggs.
Support the outside of the crater with your other hand to keep the crater intact so that the egg mixture doesn't escape from the inside of the crater.
Continue pulling flour into the center of the crater until the dough begins to come together.
With your hands, begin kneading the dough, incorporating the remaining flour. If dough is still sticky, dust the work surface with additional flour and continue kneading.
If it is very hard you may add a teaspoon or two of olive oil or warm water.
Continue kneading until the ball of dough is smooth and elastic.
Cover dough with a clean towel and let it rest at least 30 minutes.
Dust the work surface with flour.
Cut the dough ball in half.
Flatten the dough.
To roll dough, start in the center of the flattened dough and push outward with the rolling pin. Lift the dough off the rolling surface and give it a quarter turn and repeat. Continue this rotation until you have a round, thin sheet of dough
Dust the dough and surface as necessary to prevent it from sticking to the rolling pin and the rolling surface.
At this point, you can fold the sheet of dough and cut into strips about 1/8 of an inch wide.
Cut the dough ball into eights.
Flatten each piece with your hands.
Start with the highest setting on the machine and roll each piece of dough through.
Reduce setting and repeat, until you have the desired thickness.( you should stop one setting before the thinnest one.
Then cut the dough using the spaghetti cutter in your pasta machine
Dust dough with flour as necessary to avoid sticking to machine rollers.
Cut the eggplants in small cubes. Place in a colander, sprinkle with salt. Allow the eggplant to release the bitter water for about 30 minutes. Then rinse.
Peel and slice the onion
Wash and slice the zucchini and the carrot in small pieces
Chop the tomatoes in small pieces
Wash and slice the bell pepper in small pieces
Wash and slice the celery in small pieces
Sauté the onion in a large frying pan with some olive oil. When golden, add the carrot and celery. Wait five minutes and add the bell pepper, the zucchini.
In a separate pan sauté’ the eggplant with a little bit of olive oil until lightly brown and crispy.
Cook for about 5 minutes and then add the tomatoes. Add salt and pepper and basil and cook for about 20 minutes.
Set aside
Cook the pasta in water and salt. Add a tablespoon of olive oil to the water.
Prepare a large pan with 3-4 pats of butter. Melt
When the pasta is cooked, drain without letting it become too dry.
Toss the pasta in the pan and sauté’ for a few minutes in butter.
Place the vegetables on a plate. Add the pasta on top and sprinkle with parmesan cheese.
Servings 4