Pasta Circles with Lamb and Eggplant Ragout
Ingredients
- For the dough
- 200 grams Italian Durum wheat double milled (semola di grano duro)
- 100 milliliters water
- ½ tsp salt
- For the sauce
- 200 grams Ground lamb
- 1 small Eggplant
- 1 shallot
- 1 garlic clove
- 1 Tbsp vegetable oil
- 3 Tbsps butter
- 100 milliliters white wine (or rose)
- marjoram
- salt
- freshly ground peppers
- 2 tsps Parmesan
Preparation steps
For the dough, mix the ingredients together thoroughly and knead by hand for about 10 minutes to form a smooth, firm dough. If the dough is too firm add water a few drops at a time. Form the dough into a ball, wrap in plastic wrap and let rest for about 1 hour. Form into a roll on a lightly floured surface and divide into 16 equal parts. Roll out with a rolling pin as thin as possible. Let dry for a few minutes, then cut into a circle using a cake plate as a template. Set aside for 20 minutes to dry. Cook 8 noodle circles in plenty of boiling salted water for 1-3 minutes, until al dente.
Peel the shallot and garlic and cut into very small cubes. Rinse the eggplant, finely chop and season with salt. Heat the oil in a pan and fry the meat until crumbly. Add the shallots, garlic and eggplant, briefly fry and pour in the wine. Simmer for about 10 minutes, then season with marjoram and pepper. Stir the butter into the sauce.
To serve, place a noodle circle on a plate and spoon some of the ragout in the center. Sprinkle with marjoram and Parmesan. Arrange the second sheet of dough on top of the sauce and fold back 1/3 to display the filling.
