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Homemade ribbon pasta with eggplant

Sabrina Yasmin
75 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Homemade ribbon pasta with eggplant RECIPE

Homemade pasta are always taste better than the store bought pasta. They are very easy to make and most exciting thing is that you can make them in any shape and flavor them as you like. Here I am sharing my version of ribbon pasta that I flavor with some Italian herbs.

Recipe Tags

  • Easy
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. All purpose flour 1 cup
  2. Fine semolina 1 cup
  3. Eggs 2
  4. Olive oil 2 tablespoon
  5. Salt 1/2 teaspoon
  6. Red chilli flakes 1/2 teaspoon
  7. oregano 1/2 teaspoon
  8. Salt 1 teaspoon to boil pasta
  9. Olive oil 1 teaspoon to boil pasta
  10. Eggplant (thin variety) 4
  11. Potato 1
  12. Tomato 1 Large
  13. Onion 1 large sliced.
  14. Garlic pods 5-6 crushed
  15. Salt 1/2 teaspoon
  16. Turmeric powder 1/4 th teaspoon
  17. oregano 1/2 teaspoon
  18. Red chilli flakes 1/2 teaspoon
  19. Fresh coriander leaves 2-3 teaspoon
  20. Olive oil 2 tablespoon


  1. Place flour and semolina in a mixing bowl.
  2. Mix well to combine.
  3. Add red chilli flakes, oregano and salt.
  4. Mix well. Add slightly beaten eggs and olive oil.
  5. Using a fork combine well.
  6. Add 1/2 cup of water in 2-3 batches to form a little firm dough.
  7. Cover and rest for 20-30 minutes.
  8. After resting, divide the dough in 2 equal portions. Make a 1/4 th inch thick chapati with the help of rolling pin.
  9. Take a sharp knife or pizza cutter, cut the sheet into thin strips as shown in the picture.
  10. Now according to your choice cut the strips to form small ribbons. You can just use them long without this step to form long ribbon pasta.
  11. Transfer them in a plate.
  12. Repeat the process with the other portion of the dough.
  13. Heat sufficient water with a teaspoon of salt and a teaspoon of oil in a saucepan to boil the pasta.
  14. When water starts boiling add the prepared pasta.
  15. Boil them for about 10-12 minutes until cooks completely.
  16. Transfer in a colander to drain the water and rinse in cold water.
  17. Keep aside.
  18. Now clean and cut the eggplants into wedges.
  19. Soak them in water.
  20. Also peel and cut potato like the eggplants.
  21. Clean and cut tomato into wedges.
  22. Heat 2 tablespoon of olive oil in pan. Add crushed garlic.
  23. Saute for 30 seconds and then add sliced onion.
  24. Saute for a minute and then add the veggies except tomato..
  25. Stir well and add salt and turmeric powder.
  26. Stir to combine well. Cover and cook in medium low heat for about 10 minutes.
  27. After 10 minutes remove the lid, stir lightly and check whether veggies become soft or not.
  28. If they are not soft yet, cook covered for another 5 minutes in low heat .
  29. When veggies become soft add the tomato pieces , chilli flakes and oregano.
  30. Mix lightly. Cover and cook in low heat for 5 minutes to soft the tomato pieces.
  31. Add the boiled pasta.
  32. Mix carefully and add some chopped coriander or you can also use any other fresh herb of your choice.
  33. Mix lightly , check the seasoning and transfer to a serving dish. Serve immediately.

Reviews (1)  

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Seema Sharma
Seema Sharma   Sep-18-2018

Would love to try this.

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