Craving a delicious Italian meal? Join me for this Tasty Tuesday as I take you on a culinary journey to create a homemade Italian feast. From fluffy, stretch bread baked in a bread machine to a tangy, homemade tomato dipping sauce, and wholesome fettucine noodles made from scratch using freshly milled wheat berries, this meal is packed with flavor and love.

I'll also share a delicious eggplant side dish to complement your Italian feast. You'll learn how to make and knead pasta dough and how to whip up a homemade stretch bread! So let's get cooking and savor the taste of Italy right in your own kitchen!

Bread Recipe
300mls of room temp water
400g of bread flour - or 400g of AP flour + 1 TBSP of vital wheat gluten
1 tsp salt
1/2 tsp instant yeast
Place ingredients into bread machine in the order they are listed and follow a white bread cycle.

Homemade Pasta Recipe
2 cups all purpose flour or 270 grams fresh milled flour (I used 135g each of hard white and durum wheat)
1/4 cup olive oil
2 large eggs
3-4 Tbsp Water

Mix liquids together by slightly beating the eggs.
Using the well method, place flour in a large bowl and make a well in the middle. Pour liquid in and slowly swirl flour into liquid. Once incorporated, turn onto a surface and knead for 3-5 minutes. Wrap in plastic and let rest for 30 minutes outside of refrigerator. If making for use the next day, be sure to refrigerate.
Cut the noodles to your preferred size and shape.

Eggplant Recipe (original from YouTube channel Pasta Grammar)
4 cups eggplants, cubed
Olive oil
Red wine vinegar
1 clove garlic, minced
Fennel seeds
Dried oregano
Red pepper flakes
Salt
Fresh black pepper

Preheat an oven to 425 degrees.
Toss the cubed eggplants with a drizzle of olive oil and spread over parchment paper on a baking sheet. Salt and pepper the eggplants and bake for about 30-35 minutes, or until they are lightly browned and tender. Toss and turn occasionally with a spoon as they bake.
When the eggplants have finished, mix them with a finely diced garlic clove, a splash of vinegar and olive oil, and a pinch of fennel seeds, oregano and red pepper flakes to taste.
Refrigerate for at least 30 minutes before serving.

Enjoy!

Timestamps
0:00 Intro
0:35 Agenda
1:21 Making Stretch Bread
3:37 Making Whole Wheat Pasta Dough
9:29 Preparing the Eggplant
12:09 Hot Tom Oil to Replicate
13:42 Replicating the Hot Dipping Sauce
20:19 Turning Pasta Dough into Noodles
24:09 Cooking the Pasta
25:42 Eggplant Dish Dressing
27:41 Bread is Ready
27:57 Dinner is Served
28:13 Taste Test

#abchomestead #tastytuesday #homemadeitalianfood #breadmachine #dippingsauce #fettucinenoodles #eggplant #cookingathome #freshlymilledflour

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