Fresh pasta with vegetable sauce

As with all my pasta recipes, I’m making the pasta myself but I’ll also note down in the recipe when you can start cooking the pasta.

If you are making fresh pasta start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.

Chop the parsley and the thyme. Clean the mushrooms and cut them into thin slices. Peel the onion and trim and fine slice the onion. Peel the garlic, cut it in half and remove the root. Wash the zucchini, cut it in quarters and chop it into thin slices. Do the same for the eggplant and the bell peppers

Now that all ingredients are ready to be used, it’s time to start prepping the pasta.

Make sure your countertop is clean and dry so to roll out the pasta dough. Cover your countertop with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish I’ve used tagliatelle. So once the sleeves are thin enough you can take them through the tagliatelle shaper. After this, hang them on your drying rack.

Put a big frying pan on the stove, add some butter. Squeeze the garlic into the pan, add the onion. Fritter the onion for about 2 minutes. Add the mushrooms, the eggplants and the zucchini and fry for 10 minutes. Stir occasionally. Add the bell peppers after 5 minutes.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.

Stir the vegetables. Add the parsley, thyme, some salt and pepper. Add the passata di pomodori and the lemon juice as well. Let the sauce simmer for another 5 minutes.

Rinse down the pasta. Put the pasta on the plates and add the sauce. Finish of with some grated cheese.

Enjoy!!