Print Recipe

Fresh pumpkin pasta with prosciutto chips

Prep Time45 mins
Cook Time15 mins
Resting time30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Keyword: fresh pasta
Servings: 4 people

Ingredients

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
  • salt
  • freshly ground pepper
  • 3 slices prosciutto, thin

Instructions

  • 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.