Egg Tagliatelle with Pumpkin Cream and Mushrooms

Dough ingredients:

• Re-milled semolina flour 300g
• 1 egg + water to get to 117ml

(NB the quantities of liquids may vary depending on the type and brand of flour used!)

Drawing:

• Bronze die Emilian Tagliatelle 0.8mm
• Bronze die Tagliatelle/Pizzoccheri
• Pappardelle drawing
• Tagliolini drawing

Dough procedure:

How to Make Egg Tagliatelle with Pastaio

1. Turn on your trusty Pastaio and add flour until you reach 300g.
2. Press the “Pasta” button and the indicative quantity of liquids expressed in ml will be displayed. Remember that the machine is set to durum wheat semolina flour, so small variations will be necessary compared to the indicated quantity. This program includes a resting time (which is always recommended for egg doughs, as it allows for better absorption of liquids), so don't worry if after finishing the dough cycle the machine doesn't start extruding immediately, it's normal!
3. Crack the egg and place it in the measuring cup, add water to make about 117ml and mix well with a fork. Gradually add the egg and water mixture, taking no less than 45/60 seconds to pour it all in.
4. If you are using a bronze die, place it in a bowl of hot water to heat it.
5. About 30 seconds before the end of the rest, lift the lid to pause the machine. Remove the die you had assembled and assemble the bronze one, after drying it well .
6. Once the rest is over, the machine will automatically switch to extrusion . Once all the pasta has been extruded, lay it out to dry .

Seasoning ingredients:

• 1 shallot
• Pumpkin: 200g
• Mushrooms: 150g
• Rosemary: three sprigs
• Vegetable broth: 3 ladles
• Cream: 100ml
• Salt and oil to taste
• Parsley for decoration

Seasoning procedure:

How to Make a Perfect Sauce for the Fall Season

1. Finely chop the shallot and place it in a pan with a drizzle of hot oil, also adding the three sprigs of rosemary .
2. Cut the pumpkin , previously cleaned of seeds and peel (if not edible), and add it to the soffritto, then covering with the broth .
3. Put a pot of salted water on to boil.
4. Meanwhile, remove the rosemary sprigs and roughly blend the pumpkin with an immersion blender.
5. Chop the mushrooms (previously cleaned) and add them to the pan with the pumpkin cream.
6. Finely chop the parsley and add it to the sauce, making sure to keep some aside for plating . Taste and add salt to taste.
7. When the water boils, cook the pasta for a few minutes, drain it directly into the sauce and toss it to combine everything well.
8. Plate and add a sprinkling of parsley .

Enjoy your meal!