Like we told you, we have been pumpkin crazy around our house lately, and I (Marilyn) have been craving pasta so…what a great combination! Combine the fall pumpkin flavor with nutty chanterelle mushrooms, crispy prosciutto, shaved parmesan and a sage, brown butter sauce…you’ll enjoy a delicious autumn dinner that will satisfy those cold, crisp nights which will be our norm for the next several months. I love making fresh pasta, and this recipe is so easy you don’t even need a pasta rolling machine to make it if you don’t have it. Ludmilla and I had a blast making this nutty fresh pumpkin pasta. Spend a great fall night making some pasta while drinking a delicious glass of wine and end it by eating the fruits of your labor!
For the Pasta
2 c. unbleached flour
1/4 tsp. sea salt
1 egg plus 2 egg yolks
6 T. pumpkin puree
1-2 T. water
flour for rolling
For the toppings:
1 lb. chanterelle mushrooms
2 T. minced shallots
1 T. minced garlic
1 T. chopped, fresh thyme
1/4 c. white wine
2 T. soy sauce
2 T. olive oil
kosher salt and pepper
1 /2 c. butter
1-2 sprigs fresh sage
4-5 pieces prosciutto
1 c. shaved parmesan
For the pasta
Combine flour, and salt in a food processor until combined.
Add egg yolks, egg, and pumpkin puree until combined. Add water until dough is combined and comes together. Transfer to a floured surface, roll into a ball and let rest for at least 30 minutes covered with plastic.
Bring a salted pot of water to a boil while pasta is resting.
Preheat oven to 400F. Line a baking sheet with parchment or a silpat baking sheet and place 6 pieces of prosciutto on top. Cook until crisp, approximately 8 -10 minutes. Set aside.
Preheat a skillet over medium high heat . Add olive oil When hot add mushrooms and sauté for 3-4 minutes.
Add shallots, garlic and thyme and sauté another 2 minutes until soft. Add white wine and reduce. After 1 minute add soy sauce and reduce another minute. Taste for seasoning and add salt and pepper to taste. Set aside.
Bring butter and sage sprigs to a simmer and cook over medium heat until brown butter, approximately 5 minutes. Set aside.
Roll out the pasta dough with a rolling pin to a little thicker than paper thin, or in a pasta machine to number 5, adding additional flour as needed.
Cut the pasta into pappardelle shape, approximately 1 1/2 in. wide.
Cook pasta in salted, boiling water for 2-3 minutes. Drain and set aside.
In a medium skillet, heat brown butter, pasta and mushrooms until heated through. Plate and top with shaved parmesan, more brown butter and prosciutto.
The BEST sauce ever!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda