A couple years ago a friend told me about a fabulous meal of pappradelle pasta with exotic mushrooms. This is an old world Italian woman who is no food slouch. So one time in Little Italy I found some fresh pappradelle and yeah it was heavenly. Can't be going all the way to Little Italy every time I wanna make my wife a great meal, so I learned (all over) how to make great fresh pasta and bought that great 3 roller set for my KitchenAid mixer (the KPRA). My wife's a sucker for eggplant and if I hide it in enough other vegetables I'll eat it too. Hope you try this, even without a fancy roller you can roll out your own dough and hand cut the odd rectangles I call pappradelle. Mis en place: Pasta 2 cups semolina flour 1 tsp salt 4-5 eggs 1/2 cup ICE WATER more semolina for rolling Condimento 3 bell peppers (red, yellow and green) large chunks 2 medium onions, large chunks 1 large eggplant, large chunks 1 long mild chile (optional) 2 TBLS chopped garlic 1 Tbls Herbs de Provence, or a big handful of fresh herbs (oregano, basil, thyme) 1/2 cup EVO 20 oz. diced tomtaoes 1/2 cup chopped oil cured olives (the crinkly black ones) 1 14 oz can of Chick Peas (washed and drained) 1 cup freshly grated parmesan cheese Preparation: (by hand method, Part 1) On a large table make a well with the flour, add salt and break the eggs into it one at a time as you pull flour from the edge toward center with one hand to combine. Once all the eggs are combined add a small amount of the ice water until it comes together. Knead on a floured surface about 5 minutes. Place in food storage bag refrigerated 2 hours. In a KitchenAid put flour and salt in, using the dough hook start mixer, add eggs one at a time on medium speed. Work dough about a minute, it'll look sloppy at first. Add a little bit of the water but let that dough hook work the gluten in the flour. Add a tad more ice water at a time but ease off on it so you don't end up with really wet dough. Knead a total of 5 minutes. You may have to hold the mixer bowl in place as it'll get tossed around from working the gluten of that semolina. Remove and place in a plastic storage bag at least 2 hours in the fridge. (By hand method Part 2): Flour that work surface and shape the dough into a rectangle. Cut into four sections and put 3 aside covered. Roll the first out on a floured surface until you have a long thing shape, it doesn't have to be perfectly rectangular. You want it thicker than uncooked lasagna sheet by a tad. Lay over a tea towel on the back of a chair. Repeat process. Let dry 2 hours, then cut into 1 1/2 x 2 hunks - it's rustic so it doesn't have to be geometrically perfect. Repeat with remaining dough. Set aside. (KitchenAid roller method). Using rolling attachment: push dough into a rectangle and cut into four sections. Set roller on 8 and run each floured piece thru once, fold and roll again. Lay the rolled sheets aside on a tea towel until they're done. Then drop rollers down 6 and repeat rolling, then fold and roll again on each sheet. Now drop rollers down to 4 and roll each sheet thru. Lay each long sheet over a tea towel to dry 2 hours. Then cut into rustic 1 1/2 x 2 pieces. Set aside until service. Condimento Preparation: Add 5 Tbls EVO into a hot dutch oven on high heat. Add bell pepper chunks, sauté 2 minutes. Then add onions and sauté 2 minutes. Add eggplant and 3 more TBLS EVO, add salt & pepper and give everything a good toss. That eggplant will suck up a lot of oil at first so watch it. Saute about 4 minutes - now add the chopped garlic and mild green chile, the Herbs de Provence and sauté and stir occasionally about 5 more minutes. Now add the 20 oz can diced tomatoes. the chopped olives and 1 cup water. Lower heat and simmer for about 30 minutes. Add drained chick peas and simmer 5 more minutes. Bring large pot of heavily salted water to boil, add the pasta and cook about 7 minutes, stirring occasionally so the sheets don't clump together until the sheets float and are nice and soft. Add a ladle of the starchy pasta water to your condimento, remove pasta with a spider basket and add to the condimento - toss well and simmer on high heat about 60 seconds, Remove from heat and add about 1 cup grated parmesan. Our Friend Anna who inspired this dish brought us a small bottle of Truffle Oil back from Italy, I drizzled about 2 Tbls. Truffle Oil over the finished dish. Anna this recipe is for you !! It's what's for dinner !!