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Busiate alla Norma Recipe

The classic combination of tomatoes and eggplant, stewed and tossed with homemade pasta, will always make people happy.
Busiate alla Norma Recipe

Servings: 4
Prep time: 30 minutes
Total time: 1 hour 30 minutes


for the busiate:
250 grams 00 flour, plus more for dusting
250 grams Durum flour
200 grams water
1 tablespoon olive oil
3 egg yolks
pinch of kosher salt

for the pasta:
1 pound busiate pasta
kosher salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
1 pint sungold tomatoes, halved
3 heirloom tomatoes
1 pound eggplant, peeled and roughly chopped
1/4 cup dry white wine
1 garlic clove, minced
1 chile, stemmed and minced
2 tablespoons fresh mint
bronze fennel, to garnish
thai basil, to garnish
fresh chilies, to garnish
smoked ricotta, for serving



1. Make the busiate: On a clean work surface, mound your flours together and create a well in the center. Add in the water, olive oil, and egg yolks and, using a fork, slowly start to whisk them together, adding in the flour as you do. Continue adding in more and more flour until a dough begins to form. Then, using your hands, begin to knead the dough together until smooth. Wrap in plastic wrap and rest for 30 minutes.

2. Unwrap the pasta dough and cut it into 4 pieces. Working with 1 piece at a time, roll the dough out about 1/4-inch thick on a lightly floured surface, then cut the dough into ¼-inch-wide strips. Arrange a wooden skewer parallel to you then position 1 pasta strip underneath the skewer at a 45° angle. Press one end to the skewer and, while rolling the skewer toward you with one hand, press the strip to the skewer with the other hand, conforming the pasta to the shape of the skewer into a tight coil. Slide the pasta coil off the skewer and repeat with the remaining strips and pasta dough. Place the busiate on a parchment paper-lined baking sheet, taking care to insure that the pasta does not touch one another, and let it dry out for at least 1 hour.

3. Make the pasta: Heat olive oil in a 10-inch skillet over medium-high. Add the eggplant and season with salt and pepper. Cook until the eggplant is golden, about 5 minutes. Add the white wine and cook until slightly reduced, 1 to 2 minutes. Add the garlic and cook 1 minute, until fragrant. Add in the tomatoes and reduce the heat to medium-low. Cook until a thick sauce forms, about 10 minutes. Season with salt and pepper, add in the mint, and keep warm.

4. Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, about 5 minutes. Using a slotted spoon, transfer the pasta to the skillet with the sauce along with about 1/2 cup of pasta water. Toss to combine, season with salt and pepper, and add the lemon zest. Drizzle with more olive oil and transfer to a serving platter. Garnish with basil, bronze fennel, and chilies and grate the ricotta over the top.

From Dirty Work: Mastering Handmade Pasta with Ryan Hardy of Pasquale Jones