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Pasta alla Norma

A robust dish of Fettuccine with Fried Aubergine and a flavourful Tomato Sauce thickened with Cheese.

Amount of persons: 4

Time: 90 min

Complexity: 2


  • Eggplant - 250 g
  • Vegetable oil - 100 ml
  • Salt - to taste
  • Olive oil - 2 tb spoons
  • Green basil - 2 sprigs
  • Cherry tomatoes - 120 g
  • Mini Mozzarella cheese - 80 g
  • Grana Padano cheese - 60 g

For the Neapolitano sauce:



  • Onion, small - 1 pc
  • Peeled tomatoes - 400 g
  • Olive oil - 2 t spoons
  • Vegetable stock - 50 ml
  • Salt - to taste
  • Pepper - to taste
  • Eggs - 3 pcs
  • Semola flour - 210 g
  • Wheat flour - 190 g
  • Olive oil - 1 tb spoon



Step 1. Make the Neapolitano sauce. DIce the onions. Blend the peeled tomatoes with the juice they come in.

Step 2. Sweat the onions with olive oil in a sauce pan. Add the tomatoes and vegetable stock.

Step 3. Bring the sauce to a boil, lower the heat and cook for 1 hour. When the sauce is ready, season it to taste.

Step 4. Make the pasta dough. Mix semola and wheat flour together on the counter top. Make a well in the middle.

Step 5. Crack the eggs into the well. Add the olive oil and mix slightly.

Step 6. Start gradually mixing the flour into the eggs with a spoon.

Step 7. When all flour is mixed in, put the dough together with your hands and start kneading. At this point the dough is sticky and shaggy, it is normal. Just knead it for 5 more minutes.

Step 8. Wrap the dough in plastic wrap and set aside to rest.

Step 9. Using the pasta rolling machine roll the dough, starting with the thickest setting, number 1. Flour the dough so it doesn’t stick to the rollers. Fold the dough in half and roll again on the same setting. Then set number 2. Roll again. Don’t fold this time. Keep rolling the dough until you rich the setting number 4.

Step 10. Using the cutting attachment cut the dough into fettuccine shaped pasta.

Step 11. Peel and slice the eggplants. Soak them in cold salted water to get rid of the bitter taste.

Step 12. Drain the slices and pat dry with the paper towel. Heat the oil in a small sauce pan. Fry the eggplant slices in batches until it’s golden. Put the fried pieces of eggplant on the paper towel to remove the excess fat. Eggplant peel can be used to make the decoration for the dish. Slice the peel thinly and fry in the oil until it is crispy.

Step 13. Bring a big pot of salted water to rolling boil and cook the pasta for 2 minutes. Drain, don't rinse it.

Step 14. Heat the olive oil in a pan, add the Neapolitano sauce and heat for about a minute. Transfer the coked pasta into the sauce.

Step 15. Add minced basil leaves, 1/3 of fried eggplants and halved cherry tomatoes. Stir and add the grated Grana Padano cheese. Heat the pasta for 30-40 seconds and turn off the heat.

Step 16. Put the rest of the fried eggplants on a pasta plate. The put the pasta and the sauce it was cooked in. Top it with the mozzarella cheese halves, decorate with fresh basil leaves and fried eggplant skin.


Bon Appetit!