#SaporiDiCasaMia: Pasta alla mugnaia

Can't wait to enjoy it? Watch the video to discover all the steps. Enjoy! PREPARATION TIME: 2 hours INGREDIENTS: For the pasta ✅ 250 g plain flour ✅ 250 g semolina flour ✅ 250 g water ✅ 1 egg For the sauce ✅ 1 eggplant ✅ 1 onion ✅ 1 carrot ✅ 1 red pepper ✅ 1 piece of veal or beef on the bone ✅ 500 ml tomato puree ✅ To taste olive oil ✅ To taste pecorino cheese (alternatively Grana Padano) ✅ To taste of salt PROCEDURE: 1. Start with the sauce: in a saucepan, sauté the finely chopped onion with the diced carrot and a drizzle of olive oil. 2. Dice the eggplant and bell pepper, then add them to the pot. Add the piece of meat, brown it well for a couple of minutes on each side, then pour in the tomato puree. Cover and simmer for a couple of hours. 3. Meanwhile, make the pasta: on a work surface, mix the two flours together, then make a well in the center and crack the egg into it. Begin mixing the flour into the egg with a fork, while slowly pouring in the water. 4. As soon as the dough is workable by hand, begin kneading it vigorously until you have a smooth dough. Then let it rest, covered with a cloth, for half an hour. After the resting time, bring the water to a boil, then begin shaping the dough. Take small portions of dough and form them into balls (you'll get about 4). Make a hole in the center of each ball, like a donut. Then stretch it until the diameter of the dough stick is about 1-2 cm thick (it will be quite long). Then, twist it in your hand like a ball of yarn and perform the typical "miller's" gesture: with your other hand, slide the dough along the support, applying light pressure, to further stretch it. 5. Set aside and lightly flour the sticks to prevent them from sticking together. Repeat this process for all the dough balls. 6. Once the water has reached a boil, add the pasta and cook for about 20 minutes. Cooking time may vary depending on the thickness of the pasta: feel free to taste, cooking longer or shorter as needed. 7. Once the cooking time is up, drain the pasta and toss with the sauce and a generous sprinkling of pecorino or Grana Padano. Pasta meunière is ready!