Main ingredients 🥩
Garussalolive oileggplantcherry tomatoesoniongarlicbasiltomato saucericotta cheese
Fabri's Garussal Alla Norma Pasta
A gluten-free pasta featuring chewy fresh noodles made from Garussal (rice flour) instead of wheat, served with fried eggplant and tomato sauce.
🙋 Recommended for
- ⭐ Those who have difficulty digesting wheat flour and are looking for gluten-free pasta.
- ⭐ Those who want to experience making Italian-style fresh pasta dough at home.
- ⭐ Those who want to enjoy authentic Italian flavors with eggplant, tomato, and basil.
Ingredients needed 🛒2 servings
- 400g Garussal
- adequate amount of olive oil
- a pinch of salt
- adequate amount of water
- 1 eggplant
- adequate amount of cherry tomatoes
- 1/2 onion
- 3 cloves of garlic
- a few fresh basil leaves
- 1 cup tomato sauce
- a little ricotta salata cheese
Recipe 🍳
- Gradually add olive oil, salt, and water to 400g of Garussal, and knead passionately until a fragrant smell develops.
- Wrap the gathered dough in plastic and rest it in the refrigerator for 40 minutes.
- Slice the eggplant thickly, sprinkle with salt, and then wipe off the bitter moisture that seeps out with a paper towel.
- Heat a generous amount of oil in a pan, fry the prepared eggplant until golden brown like deep-frying, and set aside.
- Heat olive oil in a pan, add thinly sliced onion and sliced garlic, and sauté gently over low heat until golden.
- Add fresh basil to the sautéed vegetables for fragrance, then add tomato sauce and cherry tomatoes, and simmer gently for about 5 minutes to make the sauce.
- After resting, roll out the Garussal dough thinly with a rolling pin, then shape and cut it into pasta noodles in the traditional way.
- Boil water with salt and cook the prepared Garussal fresh noodles, then drain.
- Add the cooked noodles and half of the fried eggplant to the tomato sauce, and toss well so the pasta absorbs the sauce.
- Plate it, top with the remaining eggplant, grate ricotta salata cheese over it, and finish with a drizzle of olive oil.
- Knead Garussal with water and oil, rest in the fridge for 40 minutes, and make fresh noodles.
- Salt the eggplant to draw out moisture, fry it, then simmer onion, garlic, basil, and tomato sauce together to make the sauce.
- Toss the cooked Garussal noodles with the sauce and fried eggplant, then finish with grated cheese.
Cooking tips 💡
- When kneading Garussal, add water little by little instead of all at once to adjust consistency, as it will be difficult to handle if all water is added at once.
- Salting the eggplant to remove bitterness and moisture makes it much softer and tastier when fried.
- If authentic ricotta salata cheese is hard to find, you can substitute with hard cheeses like feta or Grana Padano.
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