Pumpkin tagliatelle
Published on 8 December 2023
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Homemade tagliatelle with pumpkin in the dough, useful for many recipes and suitable for freezing. Find PUMPKIN TAGLIATELLE WITH LEEK AND CRISP PANCETTA on the blog.
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Ingredients
INGREDIENTS FOR 8 SERVINGS
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Method
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I remove pumpkin peel and seeds.
I steam, blend and weigh 100 g.
I mix pumpkin, eggs and a tablespoon of extra virgin olive oil in a bowl.
I combine both flours, make a well and add the pumpkin mixture.
I start kneading by hand.
I knead thoroughly until smooth and uniform.
I wrap in cling film and refrigerate for at least an hour; I made mine the day before. I take the dough and cut into pieces.
I flatten and dust with semolina.
I roll with an electric or manual pasta machine on the widest setting.
I gradually narrow the rollers to the desired thickness and lay out the sheets to dry a little.
I cut tagliatelle.
I form individual nests of about 90 g and dust with semolina.
Find a serving recipe on the blog.
Original source: https://incucinaconlilly.com/2023/12/08/tagliatelle-con-la-zucca/