Fresh Pasta with Ratatouille with Teen Girls from Perfect Ten Hudson

By July 31, 2018May 3rd, 2024Archive

This post was written by Liani Astacio, Communications Intern at The Sylvia Center and Prep for Prep scholar.

It’s no surprise that our Fresh Pasta with Ratatouille was one of the favorite meals at last week’s Perfect Ten/PS 21 programs. With fresh garlic, ripe tomatoes, zucchini, eggplant, onions, and a variety of herbs, students truly were able to eat the rainbow. Not only is it absolutely scrumptious to eat, but it’s also fun to make. One of the students’ favorite parts of the entire program was getting to roll the pasta used for this perfect summer meal. To join in on the fun, use the recipes below to create this refreshing and colorful meal!


Rustic Summer Ratatouille

Serve 4-6

1 onion, diced

2 garlic cloves, minced

3 tablespoons olive oil

1 medium eggplant, cut into 1/2-inch cubes (about 3 cups)

1 zucchini, cut into 1/2-inch cubes

1 red bell pepper, diced

3 ripe tomatoes, diced

1 teaspoon fresh thyme leaves

1 teaspoon fresh oregano, minced

3/4 teaspoon salt

1/2 cup shredded fresh basil leaves


  1. In a colander, salt the eggplant and place over a bowl or in the sink. This will help the eggplant release some water. Let sit for about 10 minutes.
  2. Heat a large saucepan over medium heat. Once the pan is hot, add olive oil. When it shimmers, add the onion and sauté until translucent, about 2 minutes.
  3. Add garlic in the same saucepan and continue to sauté until fragrant, another 2 minutes.
  4. Add eggplant and sauté until the eggplant begins to soften, about 8 minutes.
  5. Add peppers and zucchini and continue cooking until the vegetables are bright and soft, about 10 minutes.
  6. Add tomatoes, thyme, oregano and salt and let the vegetable mixture simmer until sauce thickens, about 8 minutes.
  7. Serve over rice, pasta or on its own.


Fresh Pasta

Serves 2-4

100 grams all purpose flour

1 egg

  1. Make a mound with the flour on a clean work surface or in a bow. Create a well in the middle of the mound and crack the egg into it. Slowly begin to incorporate the flour, gently working around the edges of the well with a fork. Once the dough resembles coarse sand, turn it out onto a clean work surface and  knead the dough until it becomes soft and elastic. Cover with plastic wrap and allow dough to rest in the refrigerator for at least 1 hour.
  2. Working with ½ of the dough at a time, roll the dough out using a pasta machine. Working from the widest setting to the smallest until you get your desired thickness.
  3. Cut pasta into desired shape.
  4. Cook in salted boiling water for 2-3 minutes and serve immediately.