Filled Pasta Roll with Melanzani and Taleggio

For the stuffed pasta roll with melanzani and taleggio, first prepare the pasta dough. To do this, beat the eggs with the salt, make a well with the flour on a work surface and mix the eggs with the flour, knead with the heels of your hands to form a smooth dough, if the dough is too dry just add a few tablespoons of water.

For the filling, peel the melanzani and cut them into finger-thick slices, fry them in hot sunflower oil until golden, drain well and mix with the remaining ingredients, season with salt and pepper.

Roll out the pasta dough thinly with a pasta machine until you have 4 strips, fold the strips over each other, place a kitchen towel on top and roll over with a rolling pin, spread with the filling. Roll up tightly together in a tea towel, brush the ends with egg and tie with kitchen string.

Boil in salted water for 5 minutes or steam in a steamer, then unwrap and cut into thick slices. Serve the stuffed pasta roll with melanzani and taleggio with melted butter and fresh basil.

Preparation Tip:

The stuffed pasta roll with melanzani and taleggio goes perfectly with green leaf salad.

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