Turmeric Pasta with Roasted Pumpkin, Toasted Walnuts and Crispy Sage
Italy boasts a wide variety of pumpkins and squash that vary in shape (round to cylinder), color (orange to yellow to green and even grey) and type of skin (smooth, bumpy, ribbed). Some of the most popular and most consumed pumpkins in Italy are the La Grigia di Bologna, grey skin and orange pulp, often used in jams; La Marina di Chioggia, knobby green/grey skin, ideal for pumpkin gnocchi and the Cappello da Prete, or “priest’s cap”, named for it’s similar shape. The Cappello da Prete is cultivated in the areas of Mantua, Reggio Emilia, Parma and Pavia. It has a sweet and delicate flesh and is the traditional filling for tortelli di zucca and other pasta dishes.
Serves: 6-8
For the dough: Attach the dough hook to the stand mixer and add flour, salt, eggs and turmeric. Mix on low for 3-5 minutes until the dough comes together as a ball. Wrap with plastic wrap and let rest for 30 minutes.
Attach the pasta roller accessory to the stand mixer. Divide the dough into 6 pieces, press them into flat rectangles. Lightly flour each side. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 5. If you don’t have a stand mixer, you can roll out the dough with a rolling pin.
Let the pasta sheets dry for 10-20 minutes on a floured work space. Attach the fettuccine accessory and run one sheet through on speed 1. Continue with the rest. Alternatively, you can cut the pasta sheet into ribbons by hand.
For the sauce and toppings: Preheat the oven to 400°F. Spread the pumpkin on the baking sheet and drizzle with 1 tablespoon of olive oil and add a few pinches of salt and a couple cracks of black pepper. Bake for 20 minutes or until soft. Reserve half of the squash for garnish and put the rest in a blender or food processor and add 1 cup of vegetable broth. Blend until smooth. You may need more vegetable broth depending on the size of your pumpkin.
Heat 1 tablespoon olive oil over medium high in a small skillet. Cook sage ribbons until crispy, about 1 minute. Set aside.
Cook pasta: Bring a large pot of water to boil. Salt the water. Add the fresh pasta and cook al dente, 2-3 minutes. Reserve 1/4 cup pasta water and drain.
Finish the sauce: Add the squash puree to a large skillet along with 1/8th to ¼ cup pasta water. Heat over medium heat until warm. Add the pasta, stir to coat.
To serve: Divide the pasta onto plates, and top with reserved roasted pumpkin pieces, toasted walnuts, crispy sage ribbons, Parmigiano Reggiano cheese and a swirl of extra virgin olive oil. Serve immediately. Buon appetito!
