DIFF: Medium -- PREP: 1 hour -- COOK: 15 mins Serves: 4
Ingredients:
200 gr Plain flour
2 Eggs
10 gr Water
20 gr Extra virgin olive oil
4 gr Salt
200 gr Pumpkin
40 gr Amaretti or almonds
1 sprig Rosemary
100 gr Parmesan Cheese
Method:
1
Sift the flour into a large bowl, and make a well. In a separate bowl put the eggs and whisk with water
2
Put the eggs, oil and salt in the middle of the flour. With a fork start to slowly incorporate the flour in the mixture
3
Once the dough starts to form, turn it out on to a lightly floured surface and kneed for 10 more minutes until smooth and elastic
4
Wait for 20 minutes for the flour to fully absorb the liquids
5
Divide into 4 balls. Roll each ball with a rolling pin into 1mm thick sheets
6
For the filling: Heat the oven to 200C. Cut the pumpkin into slices and cook in the oven for about 15 minutes. Add the sprigs on top of the pumpkin
7
In a blender add the pumpkin, Amaretti or almonds and Parmesan cheese. Mix until smooth
8
Take a sheet of pasta, fold into two to mark the middle line. Then make several lines of meat balls (of about 1cm) along one half of the pasta
9
Fold the half of the pasta without the filling onto the other half. Make pressure with fingers to seal the filling. Use a roller cutter to cut into squares of about 3cm
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