John Myers
Pumpkin Tagliatelle
The perfect pumpkin tagliatelle recipe with a picture and simple step-by-step instructions.
- 1 Hokkaido pumpkin
- 500 g Flour
- 4 tbsp Olive oil
- 120 ml Water
- Salt
- Cut the pumpkin (about a quarter is enough) into pieces and slowly steam until soft (in a closed pan with a little butter), then puree and let cool.
- Knead the flour, olive oil, water and salt into a dough and gradually work in 3 to 4 tablespoons of pumpkin puree. The result is a well-kneadable, homogeneous dough, which should now rest in a cool place for approx. 1 hour.
- On the floured work surface, the pasta dough is now rolled out very, very thinly and then cut into approx. 1.5 cm wide strips.
- Now put the noodles in the boiling salted water, after about 2-3 minutes they are ready to cook and can be eaten with butter or sauce.
- Has it become too much dough? Simply cut into the desired shape, dust some flour over it, then nothing sticks to each other and let it dry, … so you have a small supply.
- A quick sauce for pasta can be conjured up from any remaining pumpkin puree with onions, salt, pepper, chilli, garlic and a little cream. A few Parmesan shavings on top …
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