Pumpkin tagliatelle with flower pesto and without eggs.
Traditional recipe with the Thermomix
A great solution for pumpkin lovers and also for those who don’t want to eat it.
Think of your kids who really hate it, what better way to get them to eat it?
I also have this problem with my grandchildren, but this way, they don’t even notice they’re eating it.
The pumpkin is first baked in the oven, then mashed and incorporated into the dough.
The dough is scented with herbs such as rosemary or roast herbs.
Everything is then wrapped in a zucchini flower pesto to 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 9 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
Shopping List
- 7 oz pumpkin (net weight approximately 10.58 oz)
- 1 cup semolina flour
- 1 cup all-purpose flour (or whole wheat)
- Half teaspoon salt
- 1 teaspoon roast herbs (or chopped rosemary)
- as needed flour
- 2.82 oz zucchini flowers (net weight)
- 1.76 oz blanched almonds
- 1.06 oz Parmigiano Reggiano DOP
- 0.35 oz Pecorino Romano
- 10 leaves basil
- 1.76 oz extra virgin olive oil
- as needed salt
Pumpkin Tagliatelle with Flower Pesto
Tools
What we need to make
- 1 Mixer or the Thermomix
- 1 Pasta Machine
- 1 Tray
- 1 Pot
- 1 Baking Sheet
- 1 Dish Towel
- 1 Immersion Blender or the Thermomix
Steps
Let’s go to the kitchen to make
To make the tagliatelle, let’s start with the pumpkin
Cut it into 3/4 inch slices without removing the peel.
Remove the seeds and..
place it on a baking sheet with a little salt and herbs.
Bake the pumpkin in a ventilated oven at 356°F for 30 minutes
After the time has elapsed, remove the pumpkin slices from their peel
Transfer the pulp to a bowl and mash it with a fork or blend it with a mixer.
If using the Thermomix, place the pulp in the bowl and blend for 10 seconds at speed 10.
Now knead the pulp with flour, salt, and herbs, or if you prefer, with a fresh rosemary chop.
You can use the planetary mixer, by hand, or even with the Thermomix.
In this case, you need to put everything in the bowl and knead for 4 minutes in the dough mode.
Once you have kneaded, transfer everything to the work surface, compact the dough,
and divide it for your convenience into several pieces.
To make the tagliatelle, you need to use a pasta machine, or if you are skilled, a rolling pin.
With the pasta machine, start passing the pasta strips first at thickness 4, then 2.
Now you need to cut the strips. If you are using the rolling pin, roll up the well-floured pasta and use a knife.
If 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.
Making my zucchini flower pesto, is very simple and quick.
First of all, wash the zucchini flowers thoroughly and separate the stems, sepals, and pistils from the petals,
and pat them dry with a clean cloth.
Fill the mixer jug or food processor blender, or better yet, with the Thermomix, adding the ingredients: zucchini flowers, almonds,
grated Parmesan cheese, Pecorino Romano
and basil, finally the EVO oil. Turn on the mixer and blend until you obtain a consistency that is not too smooth but homogeneous.
If using the Thermomix, 15 seconds at speed 10. Finally, taste for salt and adjust according to your taste.
They should be cooked in plenty of salted water with a dash of oil.
As soon as the water boils, drop the tagliatelle, which should cook for only 3 minutes
and then they should be gently taken with a fork or tongs and transferred to a pan or baking dish with a dash of their cooking water, and then seasoned with zucchini flower pesto and a pinch 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.
The zucchini flower pesto can be kept in the refrigerator for up to 3 days in glass jars.
And in the freezer for up to 6 months
Tips:
set aside a little pasta cooking water that you might need for creaming, which must be done strictly off the heat in a container other than the pot previously used, as it is hot.
FAQ (Frequently Asked Questions)
Pumpkin Tagliatelle with Flower Pesto
What can I substitute pumpkin with?
With any vegetable.
What can I substitute zucchini flower pesto with?
With these sauces that I recommend, click here:
