For The Pasta Dough
- 200g OO pasta ﬂour
- 2 medium size eggs
- Large pinch of salt
For The Alla Norma Sauce
- 2x aubergines
- 2x cloves garlic peeled
- 1/2 bunch fresh basil ﬁnely sliced
- 1x dried teaspoon dried Oregano
- 1 teaspoon dried chilli ﬂakes
- Extra Virgin olive oil
- 1 x tbsp baby capers
- 1x tbsp red wine vinegar
- 1x 400g quality plum tomatoes
For The Garnish
- Grated Parmesan
For The Pasta
Place the “00” ﬂour in a small bowl. Make a well in the middle, and then place the eggs in the middle of the well. Add a pinch of salt to the mixture. Using a fork stir the egg and gradually bring in the ﬂour a little at a time until you form a messy dough. Use your hands to press the dough together and knead on a clean surface for a couple of minutes until smooth and ﬁrm. Add a little water if too dry, or extra ﬂour if too wet.
Using a pasta machine, ensure the thickness setting is on highest and should be No.10 on most machines. Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure 10 times until you have a very smooth dough. Now roll the dough through each setting until you get down to No 2 1/2 or 2. Your pasta should be very thin now. Cut on the tagliatelle attachment, and ﬂour generously or dry on a rack. Cook in a large pan of boiling salted water. Reserve some cooking water.
For The Alla Norma
Chop the aubergines into rough 2 cm chunks. Place into a colander in the sink, sprinkle with a tsp of ﬁne salt and leave for 20 minutes to draw out the bitter moisture; squeeze out any excess with your hands, and place in a bowl with the oregano, chilli ﬂakes, a generous slug of olive oil and mix. Add a large glut of olive oil to a hot pan and add the aubergines and fry for 5-8 minutes. Now add the garlic and capers and cook for a further 2 minutes. Stir in the vinegar and tomatoes and cook on a gentle simmer for approx 20 minutes, or until you have the consistency you require.
Add the pasta to a pan of boiling water and cook for 90 seconds or until al dente. Drain the water, replace the pasta and add the sauce; cook over medium heat for approx 1 minute, adding the basil. Take off the heat, add the parmesan and serve.