The fresh pasta with pumpkin and semolina flour dough turns out to be more consistent than the one with remilled or mixed flour. With the doses I provide, I’ve been really satisfied and didn’t encounter any problem. When making homemade fresh pasta, sometimes if the dough isn’t compact enough, it becomes rather difficult to separate the tagliatelle from each other. Has this ever happened to you? It happened to me, not with tagliatelle but with sticky Pugliese orecchiette, so to speak. It was really hard to flip them. A wonder with the fresh pumpkin and semolina flour pasta you see in the picture. Great satisfaction and therefore more flavor. Finally, I found the right idea to also present to guests. In addition, in autumn, pumpkins are plentiful and inexpensive.
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Cooking time: 4 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 14 oz semolina
- 5.3 oz pumpkin (Weighed cooked without the skin)
- 1 teaspoon olive oil
- 2 eggs
- 1 pinch fine salt
- 7 oz sausage
- to taste white wine
- parsley (fresh)
- to taste salt
Tools
- Pan – non-stick with lid
- Food processor
- Rolling pin
- Work surface
- Pasta cutter (or knife)
- Pot
Preparation
Cook the pumpkin flesh in pieces in the non-stick pan without water with a teaspoon of oil and a pinch of salt for about five minutes. Then cover with the lid and stir occasionally.
Then pour the semolina, eggs, and cooked pumpkin into the food processor. Blend for two/three minutes.
Make a dough ball from the pumpkin and semolina flour mixture and let it rest in a bowl in the refrigerator for about twenty minutes.
Roll out the pasta thinly on the wooden work surface with the rolling pin, taking a little at a time, and cut with the pasta cutter. Or make the tagliatelle using a knife. They won’t be regular but will be fine nonetheless.
Cook the tagliatelle in a pot of salted boiling water for four minutes.
Meanwhile, crumble the sausage in the olive oil in a pan and drizzle with white wine. Cook for at least ten minutes. If it dries out too much, add half a ladle of pasta cooking liquid.
Season the delicious fresh pumpkin and semolina flour pasta with sausage and a bit of finely chopped raw parsley and serve at the table.
Fresh Pumpkin and Semolina Flour Pasta with Sausage
Tips:
Stick to the recommended doses to obtain a dough that is certainly compact enough to ensure a good outcome for the fresh pumpkin pasta recipe.
Do not add water to the dough, the moisture released by the pumpkin is certainly enough to mix the dough.
If you prefer another seasoning for the fresh pasta, even a good minced meat ragù will do just fine.
I preferred to try this recipe without tomato sauce for variety.
ALSO, COME CHECK OUT THE PINTEREST BOARD THE COOK WHO RECOVERS
ALSO, COME CHECK OUT THE PINTEREST BOARD THE COOK WHO RECOVERS
