Homemade Pasta with Ricotta Salata: A Classic Italian Delight

Are you a cheese lover looking for Italian recipes with cheese? Try ricotta salata, a classic Italian cheese that brings authentic flavours to your kitchen. What makes it different from regular ricotta? This cheese is denser and has a more intense taste, perfect for grating over fresh, homemade pasta dishes. Its salty notes can spice up any recipe, offering an authentic taste of Italy.

Ahead, we have curated delicious homemade pasta with ricotta salata recipes you can easily cook at home. Read on!

Spaghetti Norma

The delicious vegetarian classic, Spaghetti alla Norma, is perfect for pairing with ricotta salata. When the crispy fried eggplant slices and ricotta salata combine, you'll never want your meal to end. Here's the simple way how to make homemade Spaghetti alla Norma with a similar taste to the one at the best Italian restaurant Fitzroy North:

Ingredients:

• 2 globe eggplants
• Marinara sauce (tomato sauce):
  • Extra virgin olive oil
  • 1 (14-ounce/400 gram) can of peeled plum tomatoes
  • Minced garlic
  • Dried oregano
  • Crushed red pepper flakes (optional)
  • Salt and black pepper
• 8 ounces spaghetti
• Ricotta salata cheese
• Sautéed onions
• Fresh basil, chopped

Instructions:

Fry the Eggplant:

1. Slice eggplants into 1/2-inch thick rounds.
2. Drizzle with extra virgin olive oil.
3. Season with salt and pepper.
4. Roast in the oven until golden brown and set aside.

Sauté the Onions:

1. Thinly slice the onions.
2. Heat your skillet over medium-high heat with butter or oil.
3. Cook onions until tender and lightly browned (5-8 minutes). Set aside.

Prepare the Tomato Sauce:

1. In a large frying pan, brown minced garlic in extra virgin olive oil.
2. Add chopped basil leaves, crushed canned plum tomatoes, and a pinch of salt.
3. Simmer the sauce for 10-15 minutes until it thickens and flavours meld.

Cook the Pasta:

1. While the sauce simmers, cook spaghetti in salted boiling water until al dente.
2. Drain and mix the spaghetti into the pan with the tomato sauce.

Assemble the Dish:

1. Add one-third of the fried eggplant slices to the pasta and sauce.
2. Season with grated ricotta salata and fresh basil.
3. Add spinach for extra flavour if desired.
4. Layer the remaining eggplant slices on top.
5. Garnish with more torn basil and a sprinkle of ricotta salata.

Tagliatelle Norma

If you want a slightly different pasta texture, replace your spaghetti with tagliatelle. This silky, ribbon-like pasta is chewy and perfect for thick tomato sauce. Topped with grated firm ricotta salata, you'll have the perfect lunchtime menu.

Check out our best restaurant Fitzroy North recipe of homemade tagliatelle norma with ricotta cheese below:

Ingredients:

• All-purpose flour
• Semolina flour
• Salt (optional)
• Eggs
• Water
• Eggplant, diced and fried
• Olive oil
• Minced garlic
• Red pepper flakes (optional)
• Tomato purée
• Sautéed onions
• Ricotta salata
• Fresh basil leaves

Instructions:

Prepare the Dough:

1. Mix all-purpose flour and semolina flour in a bowl. Add a pinch of salt if desired.
2. Make a well in the centre, crack the eggs, and gradually mix to form a dough.
3. Adjust with water if it is too dry or flour if it is too sticky.
4. Knead the dough for up to 10 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
6. Roll it out into a thin sheet and cut into tagliatelle strips.

Fry the Eggplant:

1. Heat olive oil in a skillet over medium-high heat.
2. Fry diced eggplant until golden brown and tender (10-15 minutes) and set aside.

Sauté the Aromatics:

1. In the same skillet, add olive oil and sauté minced garlic and red pepper flakes for at least 1 minute until fragrant.

Make the Sauce:

1. Add puréed tomatoes to your skillet and season it with pepper and salt.
2. Simmer for 10-15 minutes to thicken.

Assemble the Dish:

1. Cook tagliatelle and plate it.
2. Top with fried eggplant and sautéed onions.
3. Spoon over the tomato sauce and generously garnish with grated ricotta salata.
4. Finish with fresh basil leaves and serve!

Gnocchi Norma

Prefer a soft, pillowy pasta instead? Our homemade gnocchi norma recipe is ready to be tried. Of course, we put ricotta salata cheese to elevate the taste. Follow this recipe:

Ingredients for Norma Sauce:

• 1 medium eggplant, sliced
• Olive oil for frying
• 1 onion, finely chopped
• 1 can (14 oz) puréed tomatoes
• Salt and black pepper

Ingredients for Garnish:

• Ricotta salata cheese, crumbled
• Fresh basil leaves

Instructions:

Make the Ricotta Gnocchi:

1. Mix fresh ricotta cheese with gluten-free flour gradually to form a soft, slightly sticky dough.
2. Roll it into a long, thin rope on a floured surface.
3. Cut it into bite-sized pieces and press with a fork for the classic gnocchi shape.

Prepare the Norma Sauce:

1. Heat olive oil in a pan over medium heat. Fry eggplant slices until golden and tender. Drain on paper towels.
2. Add olive oil to the pan and sauté onions until translucent.
3. Add puréed tomatoes, season with salt and pepper, and simmer for 15-20 minutes until thickened.

Cook the Gnocchi:

1. Boil salted water in a large saucepan.
2. Add the ricotta gnocchi. Cook until they float to the surface, about 2-3 minutes.

To serve, plate the gnocchi and top with norma sauce. Add fried eggplant slices and garnish with crumbled ricotta salata and fresh basil leaves. Enjoy!

Penne Norma

Another great pasta option for thick sauce is penne, which has a thick and ridged texture, making it perfect for holding onto the moisture of the sauce. Check out our Italian restaurant Fitzroy North delicious recipe of penne norma pasta with ricotta salata toppings here:

Ingredients:

• 1 lb (450g) Penne Rigate
• Salt and ground pepper
• 4 tbsp olive oil
• 1 medium onion, thinly sliced
• 4 garlic cloves, sliced
• ¼ tsp red pepper flakes
• 1 large eggplant, cut into ¾-inch chunks
• 1½ lbs (680g) plum tomatoes, cut into ½-inch chunks
• 2 tbsp tomato paste
• ½ cup fresh basil leaves, torn (plus extra for garnish)
• ¾ cup ricotta cheese

Instructions:

Roast the Eggplant:

1. Preheat oven to 425°F (220°C).
2. Place eggplant chunks on a baking sheet, add olive oil, and season those chunks with pepper and salt.
3. Roast the eggplant until tender and golden, about 20-25 minutes.

Make the Tomato Sauce:

1. Heat oil in a pan using medium heat.
2. Sauté onion and garlic until softened. Add red pepper flakes.
3. Add plum tomatoes and tomato paste. Season with salt and pepper.
4. Simmer for 15-20 minutes until thickened.

Cook the Penne:

1. Boil a pot of salted water. Cook penne for about 11 minutes until al dente.
2. Drain the penne and toss with the tomato sauce and torn basil leaves.

Assemble the Dish:

1. Serve the penne in bowls, top with roasted eggplant, and add dollops of ricotta cheese.
2. Garnish with fresh basil leaves.

Serve hot and enjoy a delicious, comforting Italian meal. You can also pair it with salad as a side dish.

Our easy-to-follow homemade pasta with ricotta salata cheese recipes will surely capture the hearts of anyone who savours it. The nutty and slightly salty taste will spice up your pasta experience at any time of the day.

If you want authentic pasta dishes with ricotta salata, book a table now at Piccolino Woodfired Pizza and Homemade Pasta. Our best restaurant Fitzroy North serves the best pasta you've ever tasted!