Step 1

Preheat your oven to 400 degrees Fahrenheit.

Step 2

Prepare the pasta dough by making a well in the center of the flour.

Step 3

Add eggs, egg yolks, salt, and olive oil in the mound of flour.

Step 4

Use a fork to start incorporating the flour to the wet ingredients.

Step 5

Once you get a crumbly dough, start kneading it by hand until smooth.

Step 6

Wrap the dough in plastic wrap and refrigerate for an hour.

Step 7

In a baking tray, add eggplants, onions, cherry tomatoes, and red bell pepper.

Step 8

Add olive oil, salt and pepper to the veggies and toss them well.

Step 9

Spread them on the baking tray and roast them for 20 to 30 minutes until tender and toasted.

Step 10

Set them aside to cool a little.

Step 11

Divide the dough into four equal pieces.

Step 12

Roll them out into thin sheets.

Step 13

Dust each sheet with wheat flour and cut them into thin strips.

Step 14

Bring a pot of water to boiling point.

Step 15

Cook the pasta for several minutes until it reaches your desired texture.

Step 16

Add parmesan cheese and olives to the roasted vegetables.

Step 17

Place the hot pasta in a bowl and top it with veggies, sage leaves, and extra parmesan. Enjoy!