This is my first post for 2020 and I couldn’t resist on sharing something else other than a fresh pasta recipe. This time I decided to make fresh pumpkin pasta with prosciutto chips.
I have chosen to post a recipe made from scratch as the first recipe for 2020 since my wish for the new year is this year to be full of taste. I wish everyone to live tasteful experiences and to eat tasteful dishes. And there is only one way to fulfill this wish. By cooking from scratch.
If you’re looking for a dish in order to simply feed you then you better not waste your time on my blog. If taste, umami and uniqueness is what you are looking for then keep reading. Every single recipe shared on my blog aims to highlight the ingredients cooked and to give to the cook an experience.
I always use season ingredients in order to ensure taste and unami. Whilst, I do not use many ingredients in one dish. Less is more. I want to leave enough space for each ingredient in order to tell its story. So much effort from so many people in order to come to my table. It’s a pity not to be given the proper attention.
Experience will be gained during the preparation of the recipe. Rolling out a dough is a celebration for me. A celebration of life, where pure and humble ingredients get transformed into delicious and flavorful dishes.
Whilst, the first bite should make me close my eyes and traveling. Traveling either in the past in childhood memories, or in the future and in exotic places. I’ll never forget that first bite of a Vietnamese sandwich that made me search the web for airline tickets to Vietnam.
Fresh pumpkin pasta
My love for pumpkin is a well known, I have made a cake using pumpkin puree, ravioli and an awesome Greek pie. Now it’s the time for making some fresh pumpkin pasta. I used pumpkin puree to make the pasta, which I usually store in the freezer.
Most of the times when I make recipes that require pumpkin puree there is always a little left over. The perfect quantity in order to make some pumpkin pasta dough.
If you do not have pumpkin puree you can easily make some. Just bake a pumpkin in a preheated oven at 200 degrees. The pumpkin should be cut in half and it will take about 40 minutes. Then in a blender mash the flesh. Ready!
The needed contrast to this dish came with the addition of prosciutto chips. Savory and crunchy, perfect for the sweet and velvety pumpkin sauce.
The recipe for pumpkin pasta follows the tips of spinach pasta (click here for more). But this time for the needed humidity instead of spinach I added pumpkin puree. When making fresh pasta you should always pay attention to the following:
- Flour: always use 00 type flour. Add some fine semolina and 00 type flour in a ratio of 1:2, or 2 +
- Humidity: add humidity equal to 30% of flours (flour & semolina).
- Salt: add salt equal to 1% of the amount of flours (flour & semolina).
- Resting time: like any dough, this dough should rest before we roll it out. At least for 30 minutes.
- Boiling: fresh pasta will boil only for few minutes. The water should be very salty in order fresh pasta to absorb the needed saltiness during the short boiling time.
Fresh pumpkin pasta with prosciutto chips
For making the dough
- 4 tbsp pumpkin puree
- 3/4 tbsp salt
- 1 1/2 cup 00 flour
- 2/3 cup fine semolina
- 2 eggs
For making the sauce
- 50 gr butter
- 1 onion, finely chopped
- 1 glass white wine
- 6 tbsp pumpkin puree
- 10 leaves fresh sage
- freshly ground pepper
- 3 slices prosciutto, thin
- In a large bowl mix flour and fine semolina. Add the eggs and stir with the help of a fork.
- Gradually add the pumpkin puree as you may not need to add the whole quantity. It depends on the flour.
- Knead for 5 minutes or until dough can be uniform when squeezed. If the dough looks particularly tough, add a teaspoon or two of pumpkin puree.
- Wrap the dough with a bee wrap and refrigerate for at least 30 minutes.
- By using pasta cutter or a sharp knife cut the dough into 4 equal pieces. Press and flatten one piece of dough in order to be able to come through the rollers of a pasta machine. Dust the rollers with some flour and feed the dough through them.
- After rolling, dust of excess flour and then fold the rolled dough into thirds. Lightly dust with more flour as needed, then feed the dough through the rollers again. Repeat this rolling and folding process once or twice more until the dough is smooth. Once smooth, stop folding and start increasing the roller settings one at a time until the desired thinness is achieved.
- For fettuccine pasta, I recommend going up to 6 or 7. Then feed the piece of dough into the fettuccine cutter.
- If you do not have a pasta machine, you may cut the pasta with a sharp knife.
- Boil the fresh pasta in salty water for 2 to 3 minutes.
- Serve with sauce and prosciutto chips.
For making the sauce
- In a small saucepan, melt the butter and sauce the finely chopped onion.
- Sauté for 3-4 minutes or until soften.
- Add wine and stir. Wait until the alcohol has evaporated.
- Add the pumpkin puree and cook for 10 minutes.
- If needed add 1-2 tbsp water and boil for 5 minutes.
For making prosciutto chips
- On a baking tray lay a parchment paper.
- Place the prosciutto in a single layer on top and bake in a preheated over, at 150°C, r until crunchy. It will take around 10 minutes.
- When cool break into small pieces.
This is how 2020 started for me, with a dish full of taste and experience. I used pumpkin puree for making fresh pasta, while crunchy prosciutto chips where there to provide the needed saltiness.