Pumpkin Fettucinne & Roasted Shallots
I have been dying to break out my pasta machine for awhile now and with Oldways celebrating World Pasta Day today it seemed like the perfect time to do it. Of course, I had to keep it seasonal so I decided to make homemade pumpkin fettuccine.
Ingredients & Directions:
Basic Pasta Dough
- 2 C Flour
- 2 Eggs
- 1/4 C Pureed Pumpkin
- 1 T Olive Oil
- 1/2 tsp Salt
Start by putting the flour on a clean work surface. Shape into a mound, then make a small well. Crack eggs into the well, add salt, oil, and pumpkin.
Use a fork to whisk the eggs, then slowly mix the flour into the egg mixture, working from the center outwards until a rough dough starts to come together.
Knead the dough until smooth and elastic, dusting with flour as needed if it starts to feel too wet or sticky. Wrap the dough tightly in plastic wrap and let it rest in the fridge for about half an hour.
Cut the dough into thirds, because each little ball will make a large sheet of pasta. Take one of thirds and pass it through the machine at the highest setting.
Drop the machine to the next-thinnest setting, and repeat. Keep going until you’ve reached the desired thickness.
I let the fettuccine rest for a little bit while I started on the next steps, you can cook it fresh or let it rest is a cool space.
The next steps are optional or can be modified to your liking, but I would totally recommend it because it was delicious. Cook pasta until it is al dente about 2-4 minutes.
Roasted Shallots:
- Shallots (amount optional based on how many you want per dish)
- 1 T Butter, melted
- Sugar (a sprinkle on each shallot)
Preheat the oven to 400 degrees. Put the shallots in a baking dish, with melted butter, and sprinkle a little sugar on each shallot. Place in the oven and roast for 15 to 50 minutes, depending on the size of the shallots, until they are tender.
Sage Pumpkin Wine Sauce:
- 1/2 C White Wine
- 1/2 T Sage, diced
- 1 Clove Garlic
- 1 T Olive Oil
- 1 T Pumpkin Puree
Heat olive oil & garlic until garlic turns golden. Drop in sage and stir for a few seconds, followed by wine and pumpkin puree. Bring to a boil & let reduce slightly, stirring occasionally. Add fettuccine and mix until covered in sauce.
Top fettuccine with roasted shallots and a little bit of the fresh sage. Serve & enjoy World Pasta Day. Make sure you eat pasta tonight!
(Steven)
