Presented by Chef Tim Groody
Flatiron Kitchen + Taphouse
1 egg yolk
1 cup flour
1 T olive oil
In a food processor add all the ingredients except the water. Process until it forms a ball. If too dry add water in very small increments until a dough ball forms. Place on a work surface, cover and let rest for 15 minutes. If you have a pasta roller follow the manufactures directions. Finish 1 or 2 numbers before the last (thinnest setting). If using a rolling pin roll small pieces very thin. You may have to let dough rest periodically. When you have thin sheets cut 3" x 3" squares. You will need 8 squares. Cook them in salted water for 1 ½ minutes. Cool and keep separate and oiled. Any leftover dough can be rolled then frozen.
8 roma tomatoes cut in 1/2
2 medium to large eggplants peeled and cut in ¼" discs
¼ cup olive oil
3 T chiffonade basil
5 garlic cloves peeled and sliced
1 T salt
1 tsp ground black pepper
Place all in a bowl and toss to coat. Grill until tender.
½ # fresh mozzarella sliced thin
Puree ½ the tomatoes. Dice the other ½. Starting with eggplant slices start layering 2nd cheese 3rd tomato puree 4th pasta. Repeat again. The top layer will be eggplant, tomato then cheese. Bake at 350* for 20 minutes. Remove from oven when heated through.
Remaining diced tomato
1 zucchini sliced to look like fettuccini.
1 tsp chopped garlic.