Pumpkin Passatelli’s

we clean the pumpkin, divide it and remove the fibers and seeds. Now we cut it into bite-sized pieces and steam it for a good 10 minutes until it is soft. Let it evaporate a little.

We press the still warm pumpkin through the potato press into a bowl, add 2 tablespoons of flour, the breadcrumbs, egg and egg yolk as well as half of the grated Parmesan and mix everything into a rather firm dough !! (you should still be able to press it through) taste the whole thing with a pinch of salt and nutmeg and let everything steep.

Bring a large saucepan of water to a boil.

In the meantime, cut the ends of the zucchini and pinch them. We heat the butter and the rosemary needles in a pan and braise the zucchini in them.

When the water is boiling, add a little salt and then press the mass into the boiling water with the pusher. When the Passatelli's rise to the surface, fish out with the skimmer and add them directly to the pan with the zucchini and toss in them briefly.

Put the Passatelli's with the zucchini from the pan in a deep plate, drizzle some of the butter sauce over it and sprinkle with some freshly grated Parmesan and finely chopped parsley ..... buon appetito

Note: depending on what the market has to offer, a butternut or Hokkaido or any other edible pumpkin, anyone as they want. I got a little Hokkaido ..... and the rest of the food comes with delicious savoy cabbage packets.

I would like to thank the user "Schwarzmond" for the beautiful picture.