Tagliatelle with pumpkin

1 tbsp olive oil

1 shallot

finely chopped

1 clove of garlic

finely chopped

300 g Hokkaido pumpkin

in cubes

50 ml white wine

150 ml vegetable bouillon

100 ml cream

a little salt

a little pepper

a little nutmeg

300 g White flour (Type 00)

100 g durum wheat semolina

4 eggs

beaten

1 tsp olive oil

1 pinch of salt

50 g pumpkin seeds

a little pumpkin seed oil

a little salt

2 tbsp olive oil

300 g pumpkin

in cubes approximately 1½ cm in size

1 red onion

finely chopped

1 clove of garlic

finely chopped

1 sprig of sage

leaves cut into fine strips

½ chilli

in fine rings

100 ml white wine

a little salt

50 g Parmesan cheese

grated

a little salt

½ tsp pepper

(e.g. Maggia pepper)

Heat olive oil in a pan over medium to high heat (level 7-8). Add shallots and garlic, sauté for approximately 3 minutes, stirring occasionally. Add pumpkin cubes and sauté for approximately 2 minutes. Add white wine and allow to reduce slightly. Reduce heat to medium (level 4-5), add the bouillon, cover and simmer gently for approximately 15 minutes until soft. Add cream, simmer briefly, and season with salt, pepper, and nutmeg. Blend to a fine, smooth sauce using a hand blender or a countertop blender.

Place the flour and all remaining ingredients into the bowl of a stand mixer. Knead with the dough hook for approximately 7 minutes until a firm, smooth dough forms. Cover the dough and let it rest for at least 1 hour, or overnight in the refrigerator. Roll out the dough in portions using a pasta machine to approximately 1 mm thickness. Fold the dough several times and roll it out again to develop the texture. Cut the pasta sheets into pieces approximately 45 cm long, then cut them into tagliatelle about 5 mm wide, either by hand or using the tagliatelle attachment. Dust with durum wheat semolina and roll into small nests. Allow to dry slightly for at least 30 minutes.

Toast the pumpkin seeds in a wide frying pan over medium heat (level 6). Add a little pumpkin seed oil and lightly season with salt, then remove and set aside. Heat oil in the same pan over medium to high heat (level 7-8). Sauté the pumpkin cubes for approximately 5 minutes until golden brown. Add onion, garlic and chilli, sauté for approximately 2 minutes. Pour in the white wine and reduce by half over medium heat (level 4-5). Shortly before serving, bring water to the boil in a pasta pot over high heat (level P), add salt. Reduce to medium to high heat (level 7-8) and cook tagliatelle for approximately 2 minutes until al dente. Add the pumpkin sauce to the sautéed pumpkin cubes. Gradually stir in approximately 100 ml of pasta cooking water until a creamy sauce forms. Drain the tagliatelle, add to the pumpkin sauce and toss. Stir in the Parmesan and season with salt and pepper.