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Hello everybody. Today we gotta make a delicious pasta with egg plate and ricotta cheese
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Now you see the egg plate and nice look. So you put salt, this one it comes mushy-mush
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All water inside. This I don't like. And for the skin, it's delicious. The skin I like so much for me
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For me, but you want to take the skin out? It's okay. Take the skin out
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And for me, it's not very wrong. And let's put oil. Oil of the olive oil
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Okay, now the time the oil it warm up, we got the water over here boiled
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And let's put salt. And I put three teaspoons of salt. It got a lot of water over here
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Now the taste is the oil is ready. I do all the time. You see
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And the oil is ready and let's put it now the eggplant inside
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See? I'm nice. This oil I use it's the Checco. Okay, now I need a little bit more oil. Okay, see? That way the eggplant take everything, but not too much
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only that all you see what they play when you know gotta soak with the salt you see a nice thing this it like a sponge it why I keep over here the sponge that shows everybody See It stays the same It don go mush mush mush Okay now we gotta cook
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the pasta. Pene. Okay, now the pasta boils nice. I use garlic. This is cooked already half, and the
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I have to cook with the garlic. And let's put the garlic
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Because the garlic now, it gives really, really good taste. Okay, now everybody say
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Pasquale, you're missing something. No, no, no, no, no. My all-year baby
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the flag at the pepper, I use all the time. I use flag or fresh long Italian pepper
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But we use flag at the pepper. It gives really good taste
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Okay, now we give a nice turn on this. Now, when you do this, make sure you don't
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throw away the water. Okay, you need the water. Now, I take out a little water
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I need this to mix the ricotta and you mix it all together. And I leave it on the side now
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so it cools off a little bit. Because you put it too hot in the ricotta, it comes
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pecorino cheese. Okay, now the eggplant got to cook a little bit more and now it's a time I put a little
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salt not too much like this And I use black pepper All right and look how beautiful look at this eggplant Nice
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Now, when the past is cooked, we put it right over here
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Ok, now we gotta make a delicious sauce. With a ricotta. And pour a little salt
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Ok. And we use black pepper. Alright, and we pour cheese. This is a pecorino cheese. Now this is mixed together. We got
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the pasta water. The mix together, we make a little more liquid. And let's put a little
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bit at a time. And look how beautiful it looks now this. Now we got a nice fresh base. And
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And we put it right inside the egg play over here. It gives a really good taste
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Okay, now the pasta is all done. And let's put it right over here
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Turn the gas off. I pick it up, but I leave a little water
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Can it for the pasta? If I need more water, I can pick up for the pasta
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But if you drain the pasta, make sure to leave the water on the side
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And we gotta mix really good another pasta with the egg plate over here Okay now we need the water and let put one
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and we mix it again. Oh, now it looks beautiful. Look there. And now it gets a little bit more
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wet, you can flip it again. Now we got the guess a lot, I got to pour the ricotta. Okay, let's
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It looks delicious. And now it's time to taste. Pecorino cheese on the top
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And we got the basil. Mmm. This dish you make, after everybody got to say
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thank you very much, Pasqua. It's really, really good. Chin chin. Salud
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And thank you so much. Thank you. Thank you
