John Myers
Contents
show
Ingredients
Hot tagliatelle
- 200 g Pasta flour type 00
- 2 Eggs
- 1 pinch Salt
- 1 tsp Espelette pepper
Pumpkin, orange and tomato sauce
- 1 smaller Hokkaido pumpkin
- 2 Oranges, juice and zest
- 400 g Sieved tomatoes
- 1 Shallot, finely chopped
- 3 Garlic cloves, finely chopped
- 25 g Ginger, finely chopped
- 1 Scraped out vanilla pod
- Espelette pepper
- Salt
- Black pepper from the mill
- 0,5 bunch Parsley, finely chopped
- Olive oil
- 2 tbsp Raw cane sugar
Instructions
Hot tagliatelle
- Mix the flour with the pinch of salt and the Espelette pepper, add the eggs and knead very well to form an elastic dough. Then wrap it in cling film and let it rest for at least 30 minutes at room temperature.
- Then roll out thinly with the pasta machine and cut into tagliatelle with the tagliatelle attachment. Cook al dente in plenty of salted water. Make sure that you take at least 1 liter of water for every 100 g of pasta. So here at least 3 liters of water, more is always better.
Pumpkin, orange and tomato sauce
- Core the pumpkin and cut into large cubes. Heat some olive oil in a saucepan and sweat the shallot, garlic and ginger in it, then add the pumpkin flesh and raw cane sugar and let it caramelize a little.
- Then deglaze with the orange juice and the pureed tomatoes, add a little salt, pepper, Espelette pepper and the scraped out vanilla pod and let everything simmer for at least 2 hours on a very low heat. Taste takes time, so let it simmer a little longer.
- Just before serving, remove the vanilla pod and purée it finely with the magic wand, season to taste again and then fold in the parsley and orange zest.
finish
- Strain the tagliatelle, catching about 50 ml of the pasta water and adding to the sauce. Arrange the taglietelle on a pasta plate, pour the sauce over it and, if you like, rub Parmesan over it.
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 14.3gProtein: 1.3gFat: 0.4g
