Strozzapreti Pasta with Vegetables

FOR THE STROZZAPRETI PASTA

400 gr. semolina (or alternatively whole wheat or spelled flour)

200 ml. (roughly) water

1 pinch of salt

FOR THE SAUCE

10 baby tomatoes

1 zucchini

2 carrots

1 yellow pepper

1 eggplant

Some basil leaves and/or rocket

Optional: a handful of pine nuts or breadcrumbs heated in a pan, almond flour, pesto 

1. Prepare the dough adding the semolina (or flour) to the water and salt. Mix well to form a soft and compact dough. Leave to rest for at least 30 minuties before rolling, leaving at room temperature and covered with a slightly damp canavaccio.
2. Roll the dough with a rolling pin to a thickness of about 3 mm. Then cut strips and twist a little in the palm of your hands or by rolling around a skewer. 
3. Now cut into rounds the carrots and zucchini, cut into julienne strips the eggplant and pepper, half or quarter the baby tomatoes, wash the basil leaves. It is advisable to cook the vegetables separately, in a pan with a little oil and salt.
4. Cook the strozzapreti pasta in boiling, salted water then drain and place in a large pan where we can add all the vegetables, cook for 2 minutes then add the chopped basil leaves.

I love to add lightly toasted pine nuts (toasted in a pan): the heat makes them “sweat” a little releasing all of their flavour.