Fagottini Pasta with Eggplant and Mozzarella in a Cherry Tomato Sauce

5 from 33 votes

Fagottini Pasta with Eggplant and Mozzarella in a Cherry Tomato Sauce

This unique Italian fagottini pasta recipe combines delicate homemade pasta with a rich, savory filling of eggplant and mozzarella in a vibrant cherry tomato sauce. It's a perfect dinner for those who love creative and authentic Italian cooking.

Prep Time1

Cook Time30

Resting Dough Time30

Total Time2

Course: Homemade Pasta, Main Course

Cuisine: Italian

Keyword: Fagottini Pasta, Fagottini Recipe

Servings:

Calories: 441kcal

Author: Jacqui

Ingredients

7 oz Italian 00 flour
3 ½ oz Durum wheat semolina flour
3 Eggs
Tepid water if needed

Eggplant and Mozzarella Filling:

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

Cherry Tomato Sauce:

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

US Customary - Metric

Instructions

Make the eggplant filling:

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.

Make the pasta dough:

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.

Make the fagottini pasta:

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.

Cook the pasta and make the pasta sauce:

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.

Notes

Rolling the Dough: For the ideal dough thickness, roll it out to approximately 1.5 millimeters, which is thin enough that you can just see the outline of your fingers through the sheet. This thickness ensures the pasta is delicate yet strong enough to hold the filling without tearing.
Pasta Dough Consistency: Your dough should be smooth, elastic, and not too sticky. If it's too dry, add a bit of tepid water. The right consistency is key to easy rolling and shaping.
Cooking the Pasta: Cook the fagottini in boiling, salted water until they float, about 1-2 minutes. Once they are cooked, remove them with a slotted spoon to keep their shape intact.

Nutrition