Recipe for End of Summer Tubetti, an egg pasta rich in flavor and aroma, with the last summer vegetables from the garden.
I combined the tradition of egg pasta that accompanies my husband from his Romagna origins with my gardening tradition, always present in my family.
The last harvests are not abundant, a vegetable here, few beans, last zucchinis, stalks of celery, a small eggplant, some onion rings and a handful of chickpeas… and it’s done!
My father used to call this type of pasta “cannarozzi.” It was one of his favorite pastas for soup. And I have continued to use them in my recipes, the only difference being that I often prepare them with egg pasta and by modifying the length I can use them for a good ragù, or with a pesto or vegetable ragù…
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
The last vegetables from the garden…
- 1 3/4 cups semolina flour (Plus a handful for the work surface)
- 2 eggs
- 1 cup white beans (cannellini) (cooked)
- 1 cup cooked, boiled chickpeas
- 1 eggplant (small)
- 1 teacup mixed vegetables for sauté
- 1 zucchini
- to taste salt
- to taste olive oil
- 1 clove garlic
- 1 fresh chili pepper (Spicy if desired)
- 1 tablespoon chopped parsley
Tools
A pan for the sauce, the pot for the pasta, cutting board and knife. Work surface and rolling pin or pasta machine
Steps
It seems like a long preparation, but it’s actually quick and the result is excellent.
First of all, knead the semolina with the eggs, roll out the dough to obtain 2 x 2 cm squares, roll them on the stick, and then pattern them on the gnocchi board which will also seal the closure
After chopping all the vegetables into small pieces, sauté them in a little olive oil, along with minced garlic, chili pepper, and parsley…
Finally, add the beans and chickpeas already cooked previously. Meanwhile, bring the pasta water to a boil and cook the tubetti; then mix them with the vegetables after draining the excess liquid, keeping a little aside to avoid drying out too much.
Your End of Summer Tubetti are ready to be served with all their aromas
A rich and flavorful first course, completing a meal high in nutrients without being heavy. I did not use any kind of cheese, but this remains your choice.
Great with meat broth, surely some see a long work, but I who love fresh pasta, and making it relaxes me, indeed, I often play with shapes. With a few ounces of flour and fresh eggs from my hens, I obtain a pasta rich in flavor, which I do not want to give up for now. If I also calculate the economic part, I surely save, quality fresh pasta bought in a pasta shop certainly has a higher cost, I buy the flour directly at the mill not far from home, so I believe it is the ideal solution for me.
