Pasta with pumpkin sauce

Ingredients for 6 servings:

• 5 eggs
• 500 g wheat flour
• 530 g pumpkin(s)
• 125 g yogurt
• 180 ml water
• 1 handful of herbs (e.g. coriander, sage, oregano)
• some cream
• 2 small onions
• some olive oil
• salt and pepper
• some soup spice

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

with homemade noodles

Knead the eggs and flour into a firm dough and then refrigerate for about 30 minutes. In the meantime, peel the pumpkin, cut it into bite-sized pieces, and place it in a bowl. Add the water, yogurt, herbs, salt, and pepper and refrigerate for about an hour (or a little longer). The finished dough can now be removed and, ideally, processed with a pasta machine. Place the finished farfalle on a baking sheet and cover with a damp cloth to keep the pasta fresh. Now chop the onions and fry them in hot oil. Remove the pumpkin from the yogurt-water sauce and add it to the onions. After about 10 minutes, the pumpkin is ready and can be basted with the yogurt sauce, a little soup seasoning, and cream. If desired, you can purée the pumpkin a little more to make the sauce creamier. Add the pasta to boiling water for about 3 minutes, then drain and serve with the pumpkin sauce.