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Prep
10m
Cook
3m
Total
13m
Ingredients
Method
Turn cooking mode on
Prepare the sauce base
1.
Finely chop the aubergines using a mezzaluna so they are very small. Finely chop the shallot. Remove the casing from the sausages. Place aubergines, shallot, sausage meat, and olive oil together in a pan over medium heat. Break up the sausage with a fork. Cook gently, stirring occasionally, until the mixture is soft and lightly fried.
4 Aubergine
1 Shallot
3 Pork sausage
3–4 tbsp Extra virgin olive oil
Add the tomato sauce
1.
Paolina says the sauce is ready when the oil starts to rise to the surface.
Make the dough
1.
Place the flour on a work surface. Add the egg and a pinch of salt. Gradually add water, mixing until you have a soft but firm dough. Knead until smooth, then cover and let rest for 10 minutes.
400 g Soft wheat flour, type 1, stone-ground
1 Egg
1 pinch Fine salt
180 ml Water
Shape the strozzapreti
1.
Roll out the dough very thin, slightly thicker than tagliatelle. Cut into strips about 1 cm wide. Take each strip, roll it between your palms (“prillare”), then cut to length (about 5–6 cm).
Cook and serve
1.
Cook the strozzapreti in well-salted boiling water. When they rise to the surface (about 2–3 minutes), drain and add directly to the sauce. Toss gently and serve immediately.
Salt
400 g Homemade tomato sauce
For
6
M
I
For the pasta:
400
g
Soft wheat flour, type 1, stone-ground
1
Egg, medium
180
ml
Water, added gradually
1
pinch
Fine salt
For the sauce
4
Aubergine, small (about 350–400 g total)
1
Shallot, large
3
Pork sausage, seasoned only with black pepper (about 300 g total)
3–4
tbsp
Extra virgin olive oil
400
g
Homemade tomato sauce, thick, well-reduced
Salt, to taste
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Made it?
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Prep
10m
Cook
3m
Total
13m
Ingredients
Method
Turn cooking mode on
Prepare the sauce base
1.
Finely chop the aubergines using a mezzaluna so they are very small. Finely chop the shallot. Remove the casing from the sausages. Place aubergines, shallot, sausage meat, and olive oil together in a pan over medium heat. Break up the sausage with a fork. Cook gently, stirring occasionally, until the mixture is soft and lightly fried.
4 Aubergine
1 Shallot
3 Pork sausage
3–4 tbsp Extra virgin olive oil
Add the tomato sauce
1.
Paolina says the sauce is ready when the oil starts to rise to the surface.
Make the dough
1.
Place the flour on a work surface. Add the egg and a pinch of salt. Gradually add water, mixing until you have a soft but firm dough. Knead until smooth, then cover and let rest for 10 minutes.
400 g Soft wheat flour, type 1, stone-ground
1 Egg
1 pinch Fine salt
180 ml Water
Shape the strozzapreti
1.
Roll out the dough very thin, slightly thicker than tagliatelle. Cut into strips about 1 cm wide. Take each strip, roll it between your palms (“prillare”), then cut to length (about 5–6 cm).
Cook and serve
1.
Cook the strozzapreti in well-salted boiling water. When they rise to the surface (about 2–3 minutes), drain and add directly to the sauce. Toss gently and serve immediately.
Salt
400 g Homemade tomato sauce
For
6
M
I
For the pasta:
400
g
Soft wheat flour, type 1, stone-ground
1
Egg, medium
180
ml
Water, added gradually
1
pinch
Fine salt
For the sauce
4
Aubergine, small (about 350–400 g total)
1
Shallot, large
3
Pork sausage, seasoned only with black pepper (about 300 g total)
3–4
tbsp
Extra virgin olive oil
400
g
Homemade tomato sauce, thick, well-reduced
Salt, to taste
Only visible to you
Made it?
Cancel
