Egg Tagliatelle Paglia e Fieno with mozzarella and aubergines

  • Difficulty


  • 300 g Tagliatelle n° 108 all’uovo paglia e fieno
  • 400 g Aubergines
  • 2 small onions (1 for the dressing, 1 for the sauce)
  • 2 small bunches Liguria basil (1 for dressing, 1 for sauce)
  • 180 g mozzarella
  • salt and pepper
Tagliatelle n° 108 all’uovo paglia e fieno


Rinse the aubergines and chop them into cubes, then sprinkle them with salt and let them rest for about 30 minutes. In the meanwhile also chop the mozzarella into cubes and drain it with a sieve for 15 minutes.Blanch the tomatoes, including those for the sauce, in boiling water, once peeled and deseeded, drain them from the cooking liquid. Dice three tomatoes and sieve the rest in a vegetable mill.Rinse the basil and the parsley; peel and finely chop the onions. Then heat the oil in a pan and fry the onion until soft without allowing it to colour. Add the aubergine cubes and fry until golden.Add the diced tomato, a pinch of salt and pepper and simmer over a medium heat for 10 minutes stirring from time to time. Remove the pan from the heat and add 1/2 of the basil. When the sauce is cold, add the mozzarella cubes.Aside prepare the tomato sauce: heat 3 tbsp of oil in a pan, add the onion and once soft, pour the tomato pure with salt and pepper, then simmer for about 15 minutes. At last, add the leftover oil and basil.Once drained al dente, mix the pasta with the tomato and mozzarella sauce; pour a bit of tomato sauce in each individual dish then add the pasta.