Hand-rolled whole wheat pasta.
Pasta dough-
Mix wheat flour egg, olive oil, and salt together in a proportion. Knead the
dough properly and make farfalle of it. Fry the cubes of eggplant and toss in
tomato puree, garlic, and basil. Roast the red pepper with herbs. Deskin and
pure are the same. Cook well in olive oil, and garlic. Adjust the seasoning.
Toss the pasta in red pepper sauce. Add parmesan cheese and butter. Put a dollop
of eggplant caponata on top of it.
INGREDIENTS
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Recipe
Book |
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Sl No |
Ingredients |
Qty |
Uom |
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1 |
Wheat Flour |
0.25 |
Kg |
|
2 |
Red Pepper Sauce |
1.00 |
Por |
|
3 |
Eggplant |
1.00 |
Nos |
|
4 |
Butter |
0.25 |
Kg |
|
5 |
Cream |
0.25 |
Kg |
|
6 |
Parmesan Cheese |
0.1 |
Gm |
|
7 |
Olive Oil |
0.25 |
Litre |
|
8 |
Garlic Bread |
0.1 |
Pc |
|
9 |
Oregano |
0.01 |
Kg |
|
10 |
Red Chili Flakes |
0.01 |
Kg |
|
11 |
Salt |
0.05 |
Kg |
|
12 |
Pepper |
0.02 |
Kg |
|
13 |
Egg |
2.00 |
Nor |
|
14 |
Tomato Puree |
0.02 |
Kg |
