That's Amore...Homeade Pasta and Eggplant Parmesan

You know how you can make a giant mess on your counter?

No?

Come on...

Well, I'll tell you - make some homemade pasta. It fun...it's messy and it's delicious. Sometimes when you want to make a mess of things in a good way you mix up some eggs and flour and go to town. I mean it's quite therapeutic too. Those itialian mama's have to have some of the best toned arms ever I bet.

I've made pasta before, really, I have. My Grandma Martha used to make homemade noodles a lot. When I went home this past weekend to Pennsylvania I brought back with me Grandma Martha's noodle maker. It's a real gem. And she got it on sale back in 1984. It's in such great condition...she kept things very well and she kept everything. The receipt was even still in the box.

Grandma also wrote notes to herself. A lot. It's really adorable. There were a few note cards in the box with different noodle recipes and on the back she wrote about what she did exactly and her rating of how it came out. So cute and her handwriting is the perfect cursive. Do they even teach cursive anymore?

Probably not since everyone just types and texts.

Right?

...Right!!!

I've also been wanting to make eggplant parmesan...so that happened. It was yummy and a really good compliment to the fresh pasta with my pistachio-arugula pesto. I didn't make traditional straight-up-now-tell-me noodles. I used a bit of spelt flour. It added flavor and a nice texture. I think I may have a go with spelt flour in some cookies next.

It's actually been quite a while since I've had pasta or italian food for that matter. It's probably because it's been a hell of a hot summer and who is really craving comfort foods like pasta and eggplant parmesan in the summer...ya know!?!!

But it was just about the perfect night for a meal like this...after a long day at the office. It it the spot as did the Chianti that helped wash this fine meal down. Just like how the Gordon's beer helped us make it :)

 I am interested to see how the leftovers of the eggplant parmesan will taste. Truth be told...unless it's chili I really don't like left overs...EXCEPT...for spaghetti the next day..hot or cold...I love it. So I am hoping the eggplant parm will be just like that.

We shall see!

OK so here's how you make it...

Eggplant Parmesan

2 medium eggplants (I had one large and one medium)
2 eggs beaten (plus a little water in the wash)

1 cup fine dry breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 Tbls. Italian Seasoning, divided
2 cups sliced cremini mushrooms
1 Tbs. tomato paste
40 oz. chunky tomato sauce (I used a small can of fire roasted tomatoes and a can of crushed tomatoes)
1 Tbs. olive oil (plus more for drizzling)
1 small onion, finely chopped
3 cloves of garlic, minced
1 lb part-skim mozzarella cheese, thinly sliced
fresh parsley, chopped (optional)


Slice and salt the eggplant and place on paper towels for about 20 minutes to draw out some moisture. Pat dry.

Place bread crumbs, 1 Tbls. Italian seasoning and parmesan cheese in a dish. Beat eggs in another shallow plate with a little water. Take a round of eggplant, dip it into the egg wash until fully covered, and then drag through the bread crumbs until completely coated; transfer an oiled cookie sheet. Repeat for each round of eggplant. Drizzle the eggplant with a little olive oil and bake in a 375 degree oven until golden and crisp, flipping the eggplant rounds once.


While eggplant is baking, heat olive oil in a nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the Italian seasoning and stir to incorporate. Stir in the tomato paste until incorporated. Add the crushed tomatoes stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper and turn off the heat.
Remove eggplant from oven turn oven to 400 degrees. Line the bottom of a medium-sized casserole dish with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with cheese. Repeat in layers. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.


Homemade Pasta
1 1/2 cups spelt flour
2 cups of all purpose flour
5 large eggs
pinch of salt

Combine the two flours and then create a 12-inch-wide mound on a work surface. Make a 6-inch-wide well in center (down to work surface) with your fingers. (The outer wall should be 1 1/2 to 2 inches high.)

Break eggs into well and add your pinch of salt. Beat eggs with fingers or a fork, then gradually beat in flour from inner side of well wall, keeping wall intact while mixture is runny, until it comes together in a cohesive, kneadable mass (about two thirds of flour from mound will have been incorporated).

Knead dough with floured hands, incorporating just enough flour on work surface until dough no longer sticks to hands. (It will still be a little tacky). Once a ball of dough is created knead for about 3 minutes and then let the dough rest slightly. Knead for another 3 minutes and then form the dough back into a ball and dust with flour. Wrap in plastic wrap and let dough rest 30 minutes at room temperature.

After the dough has rested for approximately 30 minutes you can now run it through your pasta maker or roll it out and cut it by hand. Again, I have Grandma's trusty noodle maker so I took that route.
Cook the pasta until desired doneness and enjoy with your favorite sauce. I used pesto and topped with some extra cheese and parsley.

Oh and here is a little video for your enjoyment. Oh Dean, ain't he a dream!