Fagottini Pasta with Eggplant and Mozzarella in a Cherry Tomato Sauce
This unique Italian recipe combines delicate homemade fagottini pasta filled with a rich, savory filling of eggplant and mozzarella and served in a vibrant cherry tomato sauce. It's a perfect dinner for those who love creative and authentic Italian cooking.
- 7 oz Italian 00 flour
- 3 ½ oz Durum wheat semolina flour
- 3 Eggs
- Tepid water (if needed)
- 1 large Eggplant (peeled and cubed (or 2 medium))
- 7 oz Fior di latte mozzarella (cut into cubes)
- 4 tablespoons Breadcrumbs
- Fresh mint
- Extra virgin olive oil
- 10 ½ oz Cherry tomatoes (or datterini tomatoes)
- Extra virgin olive oil
- 2 cloves Garlic (cut into thick slices)
- Parmigiano Reggiano (grated, or vegetarian parmesan.)
- Salt
- Pepper
- Cook the eggplant cubes gently in a non-stick pan, together with a drizzle of extra virgin olive oil, for about 15 minutes. Allow to cool and blend together with the mozzarella cubes, the breadcrumbs, salt, pepper and some of the mint.
- Sift the two flours into a bowl, add salt and mix together. Create a well in the center. Crack the eggs into the well and beat them lightly with a fork. Gradually incorporate the flour into the eggs until a rough dough forms.
- If the dough seems too dry, add a little water, one tablespoon at a time, until it comes together. Transfer the dough to a floured surface and knead it for about 5-10 minutes until it becomes smooth and elastic.
- Roll the dough into a ball and wrap it in plastic wrap (clingfilm) and let it rest for at least 30 minutes.
- Roll out the dough on a floured pastry board (with a rolling pin or using a pasta machine) into a sheet that is not too thin. Using a pastry cutter, cut out squares measuring 5-6 cm on each side.
- Transfer the filling into a piping bag with a smooth nozzle and place grape-sized portions of the filling in the center of each square. Close each pasta square by first joining the two opposite ends, then adhere the two lateral triangles along the edges, sealing well with your fingertips. Place ready fagottini on a flour-dusted work surface or tray.
- In a large pan, let the oil heat together with the garlic cloves, add the cherry tomatoes cut into pieces and season with salt and pepper. Cook until the cherry tomatoes start to soften and break down.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the fagottini in the boiling salted water until they rise to the surface (1-2 minutes) drain them and add to the tomato sauce.
- Sauté the pasta briefly in the sauce stirring gently. Transfer to serving plates and complete with grated Parmigiano Reggiano and a few mint leaves. Serve immediately.
What is Fagottini Pasta?
Fagottini is an Italian term translating to "little bundles". This delightful pasta variety is crafted by enveloping flavorful fillings inside small pockets of pasta dough, resulting in a shape that resembles tiny parcels or pouches.
You will find this stuffed pasta more commonly served in central and northern Italy and it is a somewhat modern version of tortellini, cappelletti and agnolotti etc.
These artisanal pasta creations are made by hand, with each little bundle meticulously filled and folded to encase a variety of delicious ingredients. The fillings can range from traditional meat mixtures to delicious vegetarian options, showcasing the versatility of Italian pasta-making.
