Ingredients

For the Pasta Dough:

• 2 cups (250g) all-purpose flour (or tipo 00 flour)
• 1 cup (120g) semolina flour (finely ground durum wheat flour)
• 3 large eggs
• 1 tablespoon extra virgin olive oil
• 1 tablespoon water (as needed)

For the Sauce:

• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• ½ cup (120g) tomato paste
• 1 small eggplant, diced
• 1 medium zucchini, diced
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• 1 clove garlic, halved
• Salt and black pepper, to taste

For the Ricotta and Final Touches:

• 1 cup (250g) sheep’s milk ricotta
• ½ cup (50g) grated Pecorino Romano cheese
• 4 fresh basil leaves, chopped

Instructions

Prepare the Pasta Dough:

1. In a large bowl (or stand mixer), mix the flour and semolina.
2. Make a well in the center and add the eggs, olive oil, and a little water.
3. Knead for 10 minutes until smooth and elastic.
4. Wrap in plastic wrap and let rest for 1 hour.

Shape the Anellini:

1. Take a small portion of the dough and roll it into a thin rope (about ¼ inch / 6mm thick).
2. Cut small pieces and wrap each one around your finger to form a ring.
3. Press the ends together to seal.
4. Place on a floured tray and repeat with the rest of the dough.

Prepare the Sauce:

1. In a large skillet, heat olive oil over medium heat.
2. Add the onion, carrot, and celery and sauté for 10 minutes until softened.
3. Stir in the tomato paste and cook for 20 minutes over low heat.
4. In a separate pan, heat a little olive oil and sauté the garlic.
5. Add the eggplant, zucchini, and bell peppers, season with salt and black pepper, and cook for 10-15 minutes until tender.
6. Remove the garlic and combine the vegetables with the tomato sauce.

Cook the Pasta and Assemble:

1. Bring a large pot of salted water to a boil.
2. Add the anellini and cook for 4-5 minutes, until they float.
3. Drain and add directly to the vegetable sauce, tossing to coat.
4. Stir in the ricotta and mix gently.
5. Finish with grated Pecorino Romano and fresh basil.

Serving:

1. Drizzle with extra virgin olive oil before serving.
2. Enjoy warm, with a glass of Montepulciano d’Abruzzo wine.

Enjoy your Anellini alla Pecorara!