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Chudda's Cuisine/Lounge
Oct 23, 2014
2 Comments

NUTTY FRESH PUMPKIN PASTA

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!

Nutty Pumpkin Fresh Pasta

Ingredients

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

Nutty Pumpkin Fresh Pasta

Directions

For the pasta

Combine flour, and salt in a food processor until combined.

Nutty Pumpkin Fresh Pasta

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.

Nutty Pumpkin Fresh Pasta

Nutty Pumpkin Fresh Pasta

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.

Nutty Pumpkin Fresh Pasta

Preheat a skillet over medium high heat . Add olive oil  When hot add mushrooms and sauté for 3-4 minutes.

Nutty Pumpkin Fresh Pasta

 

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.

Nutty Pumpkin Fresh Pasta

Bring butter and sage sprigs to a simmer and cook over medium heat until brown butter, approximately 5 minutes.  Set aside.

Nutty Pumpkin Fresh Pasta

Nutty Pumpkin Fresh Pasta

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.

Nutty Pumpkin Fresh Pasta

Nutty Pumpkin Fresh Pasta

Nutty Pumpkin Fresh Pasta

Cut the pasta into pappardelle shape, approximately 1 1/2 in. wide.

Nutty Pumpkin Fresh Pasta

Nutty Pumpkin Fresh Pasta

Cook pasta in salted, boiling water for 2-3 minutes.  Drain and set aside.

Nutty Pumpkin Fresh Pasta

Nutty Pumpkin Fresh Pasta

In a medium skillet, heat brown butter, pasta and mushrooms until heated through.  Plate and top with shaved parmesan, more brown butter  and prosciutto.

Nutty Pumpkin Fresh Pasta

The BEST sauce ever!!

Nutty Pumpkin Fresh Pasta

Nutty Pumpkin Fresh Pasta

Nutty Pumpkin Fresh Pasta

Nutty Pumpkin Fresh Pasta

Beijos e Tchau!

Ludmilla and Marilyn Chudda

 

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. kathy dunn - 24/10/2014 - 21h59

    Indescribably delicious! The pumpkin pasta,mushrooms,proscuiotto,butter, cheese,….Everything! Take a forkful,..close your eyes,..chew slowly,.
    and savor every bite! (And, gorgeous photos!)

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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Peel the skin off of the jalapeños and small dice.

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Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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