Whole wheat linguine and eggplant meatballs

This post is really for myself, just because we had a fun meal the other day. I've blogged before about homemade pasta and eggplant meatballs, but since my posts have been less frequent, I wanted to share this scrumptious dinner with y'all! This time, I made my pasta with 1/2 all-purpose, 1/2 whole wheat flour with 2 eggs per cup.

This time, I tried a new way of shaping the linguine rather than taking the pasta cutter out. The recipe I followed, Ree Drummond's Homemade pasta, used a pastry cutter, so I did the same. It was really fun and very efficient! I also will always always use whole wheat because it left the pasta super easy to handle. Not sticky at all!

Baked eggplant meatballs, broiled at the end for a bit to leave them crispy and toasty on the tops!! YUMM!!

What else need I say?