2 3/4 cups plain flour
3/4 cup water
1/2 tsp salt
1 Tbsp olive oil
2 roasted eggplant, skin removed
1 tsp salt flakes
1 jar ATT Almond Curd with Dill
4 Tbsp ATT Raw Turmeric Butter
10-12 fresh sage leaves
Optional garden extras –
To make the fresh pasta, place dry ingredients in the mixing bowl of a food processor.
Add water and olive oil in a steady stream while the processor is running.
Mix until dough begins to form a ball.
If dough seems too dry, add a couple of drops of water at a time.
If dough is too wet, add a pinch of flour until it becomes more workable.
Once dough comes together, remove from bowl and form into a ball.
Wrap dough and rest in the fridge for 20-30 minutes before rolling out with a pasta machine. (You will have left over dough to put back into the fridge for fettuccine or spaghetti later in the week.)
Roll out 3 pieces of fresh pasta dough using the pasta machine. Each piece should be about 35 x 15cm. Spread a clean tea towel on the bench and place each sheet of pasta on it, overlapping the pieces by about 1.5cm. Seal the pieces across the 2 joining seams by pressing the pasta together with your fingers. Cut the short edges to even up the joined sheet of pasta. Starting at the long side closest to you, spread the roasted eggplant evenly across 2/3 of the joined pasta sheet. Add the jar of Almond Curd with Dill and smooth the curd across the eggplant. Season with salt and pepper.
Using the tea towel to help you, roll the rotolo away from you. The filling will push over into the final 1/3 of the rotolo as you continue to roll but don’t worry about that, you’ll have plenty of pasta to make the final join. When you get to the end of the roll, wet the long edge with a little water and seal the rotolo. You will want to seal each of the short ends in the same way. Then wrap the rotolo and use string to secure it from end to end, kind of like a big sausage.
Fill a fish poacher, or the biggest pot you have, with water, and bring to the boil. Lower the wrapped rotolo into the boiling water and cook for 40-45 minutes.
Remove from pot and allow to cool a little before snipping the string and gently unwrapping it.
To make the crispy sage in browned butter, add the Turmeric Butter to a small saucepan over high heat, and drop the sage leaves in. They’ll sizzle a little. Stir them around and then spoon the hot, browned butter and sage leaves over cut portions of the rotolo. Top with extra herbs, flowers, salt and pepper and serve.