Pumpkin tagliatelle with flower pesto and without eggs.
Traditional recipe and with Bimby
A valid solution for pumpkin lovers and even for those who don’t want to eat it.
Think about your kids who really hate it, what better way to make them eat it?
I also have this problem with my grandchildren, but this way, they don’t even realize they’re eating it.
The pumpkin is first baked, then mashed and incorporated into the dough.
The dough is then scented with herbs such as rosemary or roast herbs.
Everything will be wrapped in a zucchini flower pesto which will enhance the flavor even more.
Have fun in the kitchen.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 488.71 (Kcal)
- Carbohydrates 60.41 (g) of which sugars 2.62 (g)
- Proteins 13.79 (g)
- Fat 21.86 (g) of which saturated 3.67 (g)of which unsaturated 0.95 (g)
- Fibers 4.75 (g)
- Sodium 376.82 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 7 oz pumpkin (net weight about 10.5 oz)
- 1 cup semolina flour
- 1 cup all-purpose flour (or whole wheat)
- Half teaspoon salt
- 1 teaspoon roast herbs (or minced rosemary)
- as needed flour
- 2.8 oz zucchini flowers (net weight)
- 1.8 oz blanched almonds
- 1 oz Parmigiano Reggiano DOP
- 0.35 oz Pecorino Romano
- 10 leaves basil
- 1.8 oz extra virgin olive oil
- as needed salt
Pumpkin Tagliatelle with Flower Pesto
Tools
What we need to make
- 1 Mixer or Bimby
- 1 Pasta Maker
- 1 Tray
- 1 Pot
- 1 Baking Sheet
- 1 Tea Towel
- 1 Blender or Bimby
Steps
Let’s go to the kitchen to make the
To make the tagliatelle, let’s start with the pumpkin
Cut it into 3/4 inch slices without removing the skin.
Remove the seeds and..
place it on a baking sheet with a little salt and herbs.
Bake the pumpkin at 356°F (convection) for 30 minutes
After the time has elapsed, free the pumpkin slices from their skin
transfer the pulp to a bowl and mash it with a fork or blend it with a mixer.
If you are using the Bimby, put the pulp in the mixing bowl and blend for 10 sec at speed 10.
Now knead the pulp with the flour, salt, and herbs, or if you prefer, with a mince of fresh rosemary.
You can use the stand mixer, or by hand, or even with the Bimby.
In this case, put everything in the mixing bowl and knead for 4 minutes using the knead mode.
Once you have kneaded, transfer everything to the work surface, compact the dough,
and divide it into several pieces for your convenience.
To make the tagliatelle, use the pasta machine, or if you’re skilled, the rolling pin.
With the pasta machine, start passing the strips of dough first at a thickness of 4 then 2.
Now you need to cut the strips. If you are using the rolling pin, roll the well-floured pasta and use the knife.
If instead, you are using the pasta machine, use the tagliatelle cutter and pass each strip of pasta. Place the tagliatelle on a floured tray and proceed with the recipe.
Preparing my zucchini flower pesto is very simple and quick.
First, wash the zucchini flowers thoroughly. Separate the stems, sepals, and pistils from the petals,
and pat them dry with a clean cloth.
Fill the bowl of the mixer or blender or better yet with the Bimby, putting the ingredients: zucchini flowers, almonds,
grated Parmigiano, Pecorino Romano
and basil, finally the EVO oil. Turn on the mixer and blend until you get a not too smooth but homogeneous consistency
If you are using the Bimby, 15 sec at speed 10. Finally, taste for salt and adjust according to your taste.
They should be cooked in plenty of salted water with a little drop of oil.
As soon as the water boils, drop the tagliatelle, which should cook for only 3 minutes
and then gently pick them up with a fork or tongs and transfer them to a pan or a baking dish with a little of their cooking water, then season with zucchini flower pesto and a grating of pepper
Here they are ready, Pumpkin Tagliatelle with Flower Pesto and without eggs.
Storage
Pumpkin tagliatelle without eggs, can be stored for up to 3 days well-floured in the fridge.
Zucchini flower pesto keeps up to 3 days in the refrigerator stored in glass jars.
And in the freezer for up to 6 months
Tips:
Set aside a little pasta cooking water that may be needed for the creaming, which must be done strictly off the heat in a container that is not the previously used pot, as it is hot.
FAQ (Frequently Asked Questions)
Pumpkin Tagliatelle with Flower Pesto
What can I substitute for pumpkin?
With any vegetable.
What can I substitute for zucchini flower pesto?
With these sauces I recommend, click here:
