Creamy Sage And Pumpkin Tagliatelle
Homemade tagliatelle with a pumpkin pasta sauce topped with crispy sage leaves and grated pecorino cheese.
Equipment
- 1 Rolling Pin
- 1 sharp knife
Ingredients
Homemade tagliatelle
- 200 grams (7 oz) 00 flour
- 6 egg yolks
- 1 tablespoon olive oil
- 3 tablespoon water
- 1 teaspoon salt
Pumpkin pasta sauce
- 1 can pumpkin puree
- 1 shallot
- 2 cloves garlic
- 2 tablespoon mascarpone cheese
- 10 sage leaves
- 3 tablespoon grated pecorino
- 2 tablespoon butter
- salt and pepper
Instructions
Homemade tagliatelle
- Put the pasta flour into a mixing bowl and make a well in the middle.
- Pour the egg yolks into the well and then using a fork, slowly whisk the egg yolks and then the pasta flour together.
- Turn the pasta dough out onto a clean work surface dusted in pasta flour and knead for around 10 minutes until it forms a smooth and springy ball that is dry to the touch. Wrap in clingfilm and rest for at least 30 minutes in the fridge.
- Once rested, take the pasta dough and cut into 4 pieces. Roll out each piece one at a time into a rectangle 15cm wide and 25cm long (6X10 inches).
- If using a pasta machine, feed the piece of pasta dough through on the widest setting twice, before gradually lowering the setting until you reach a thickness of 6mm. Now use the tagliatelle attachment to cut into thin, flat noodles.
- If using a roller, fold the rectangle of pasta inwards on itself like an envelope, turn 45 degrees and then roll out again. Repeat this step a few times rolling it thinner each time. Finally, dust with semolina flour before folding it up and cutting it into thin, flat noodles with a knife.
- Move the tagliatelle to a baking tray dusted with semolina flour, adding more over the top to prevent it from sticking together. Allow the tagliatelle to rest for a further 30 minutes.
- Heat butter in a large frying pan and then fry the sage leaves until crispy, then set to one side.
Pumpkin pasta sauce
- Dice your shallots and garlic into small pieces and then, in the same pan add more butter and fry them until translucent.
- Add the pumpkin puree and the mascarpone cheese and heat through. Season to taste with salt and pepper.
- Bring a large saucepan of generously salted water to a rolling boil, before adding your homemade tagliatelle.
- Cook for 2 minutes and then using a set of tongs, transfer directly into the frying pan with your pumpkin pasta sauce.
- Stir the tagliatelle into the pumpkin pasta sauce and add the grated pecorino, reserving a small amount for garnish.
- Add another small ladle of pasta water and stir through, allowing the pecorino to melt into the sauce and coat the tagliatelle pasta.
- Serve your creamy sage and pumpkin tagliatelle in a warm bowl topped with crispy sage leaves and more grated pecorino cheese.
Video
Nutrition
Calories: 396kcalCarbohydrates: 50gProtein: 13gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 304mgSodium: 659mgPotassium: 343mgFiber: 5gSugar: 5gVitamin A: 17058IUVitamin C: 5mgCalcium: 135mgIron: 5mg
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