Pasta roll with pumpkin, prosciutto and Taleggio

Ingredients for 6 people
200 g Italian '00' flour
1 whole egg
3 yolks
200 g Taleggio
150 g prosciutto crudo
500 g prepared pumpkin
Extra virgin olive oil
Salt and pepper
To dress
50 g butter
Extra virgin olive oil
60 g grated Parmigiano
Rosemary
I peel, deseed and thinly slice pumpkin.

I heat extra virgin olive oil in a pan.

I brown pumpkin, lightly salt and pepper, and cool once soft.

Pasta: make a well in flour and add whole egg, three yolks and salt.

I break eggs with a fork and gradually incorporate flour.

I knead to a uniform dough. Extra yolks make it firmer than ordinary fresh pasta; add a little white if needed. I knead, wrap and rest at least 1 hour.

I patiently roll rested dough on a lightly floured surface. It needs some muscle, but gradually works.

I roll a very thin, even rectangle and trim edges.

I cover with prosciutto.

Then little pieces of Taleggio.

Then cooled pumpkin slices across the sheet.

I gently roll up, moistening all edges with leftover egg white.

I form an even roll and seal ends.

I take a clean thin cotton towel.

I wrap and tie ends and several points with string, not too tightly.

I simmer in salted water in a long fish pan about 50 minutes, then rest about ten minutes before slicing.

I gently fry butter with rosemary and oil in a saucepan.

I slice and arrange in a baking dish with melted butter beneath.

I sprinkle grana and remaining butter and brown in a preheated oven at 200°C about 10 minutes.

Make ahead, even the previous day, and bake when needed, or freeze divided into small ovenproof dishes, including disposable ones.