Spinach pasta with Hokkaido salmon sauce

Ingredients for 2 servings:

• 400 g durum wheat semolina
• 100 g flour
• e.g. creamed spinach
• n. B. water
• 1 Hokkaido pumpkin(s)
• 1 pack of smoked salmon, approx. 150 – 200 g
• ½ cup cream cheese, approx. 100 – 150 g
• 1 cup of crème fraîche approx. 150 – 200 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

First, wash the pumpkin and cut it into small pieces. Place them in an ovenproof dish, cover with aluminum foil, and bake at 200 degrees Celsius for about 30-45 minutes. The pieces should be soft. Meanwhile, make a pasta dough from semolina, flour, spinach, and water, then use it to make the pasta. We use a pasta machine with the tagliatelle attachment for this. The freshly made pasta needs to cook for about three minutes. Of course, you can also cook ready-made pasta. The cooking time is then as indicated on the package. When the pumpkin is soft, put the pieces in a saucepan and puree. Keep warm on low heat, then add the cream cheese, crème fraîche, and the finely chopped smoked salmon. Heat everything gently, and then serve with the pasta.