Handmade Pappardelle Noodles Served with Roasted Butternut Squash

Handmade Pappardelle Noodles Served with Roasted Butternut Squash

Revamped Recipe:

This fall and winter dish, boasting a rustic charm, is versatile - perfect for the first course at a swanky dinner party or the main event at a cozy vegetarian get-together. We're talking fresh pappardelle (broad, flat noodles, think extra-wide fettuccine) swirled in a delectable butternut squash sauce. Cook up the sauce by sautéing onions, garlic, and chunks of squash in olive oil, adding fresh thyme, and finally reducing heavy cream to form a velvety sauce. Parmesan cheese adds a delightful umami touch. For a sweet, aromatic finish, crush up some amaretti cookies and sprinkle over your pasta (traditional in northern Italy). Try our Pumpkin Tortelloni with Sage and Pumpkin Seeds as an alternative!

Before you dive in, you'll need to knead a batch of Fresh Pasta Dough.

We adore Imperia's hand-cranked pasta machine for easy pasta dough rolling.

We showcased this recipe in our Merry Christmas Feast, Italian Edition photo gallery.

• Yields: 4 to 6 greedy bellyfuls
• Difficulty Level: Medium-Challenging
• Preparation Time: 1 hour 15 minutes
• Cooking Time: 50 minutes

Ingredients (12 lustrous components)

For the delectable dough:

• Flour, for dusting those sumptuous noodles
• A delectable concoction of Fresh Pasta Dough (see the intro for details)

For the savory squash sauce:

• 1 pounds (approximately) of a splendid butternut squash
• 2 tablespoons of irresistible olive oil
• 1/2 medium, flavorful onion, finely chopped
• 2 medium cloves of garlic, minced
• 1 teaspoon kosher salt, plus more, if needed
• 2 teaspoons finely chopped fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper, plus more if you're feeling it
• 1 heaping cup of creamy, luxurious heavy cream
• 1/4 cup finely grated Parmesan cheese
• 1/2 cup crushed, honey-flavored amaretti cookies (optional), for enchanting garnish

Instructions

Time to roll that sumptuous dough:

1. Set your pasta machine or the pasta attachment of a stand mixer to the widest setting (usually setting number one).
2. Lightly dust a large baking sheet with flour; set aside. Slice the dough into 4 equal pieces, leave one aside, and cover the remaining pieces with plastic wrap.
3. Flatten the dough ball into a disc and pass it through the pasta machine. Fold the dough in thirds lengthwise and press down to seal. Repeat this process, passing the dough through the machine twice without folding, then pass the dough through the machine twice per setting, narrowing each time until it's thin enough to catch a hint of your hand through (usually setting number seven). Dust the dough layers with flour on both sides and cut them in half widthwise. Fold each piece in thirds and arrange them on the prepared baking sheet. Cover with plastic wrap.
4. Repeat the process with the remaining 3 pieces of dough.
5. Slice each folded pasta sheet into 1-inch-thick strips lengthwise. Lay them flat on the baking sheet and give them a gentle toss with flour. Cover them with plastic wrap and stow them in the fridge while you prepare the sauce.

Cooking the magic sauce:

1. Get yourself a large boiling pot of generously salted water bubbling over high heat.
2. Time to prepare that butternut squash: Use a vegetable peeler to remove the skin, trim the top and bottom, detach the neck from the bulb, and cut the pieces in half lengthwise. Remove the seeds, and cut the squash into 1/2-inch cubes. Set them aside.
3. Warm the olive oil in a large frying pan over medium heat until it shimmers. Add the onion, garlic, and salt and stir, allowing them to soften, about 5 minutes.
4. Tip in the squash, thyme, and pepper, and cook, stirring occasionally, until the squash starts to caramelize and easily gives way, about 12 minutes. Pour in the cream, stir to coat the veggies, and bring to a boil. Stir in the cheese and simmer for 2 minutes.
5. Time to cook the pappardelle pasta. Using tongs, add the pasta to the boiling water and cook until al dente, around 1 to 2 minutes. Using tongs, transfer the pasta directly into the sauce. Reserve 1/2 cup of the pasta water. Remove the pan from heat, toss the pasta with tongs to coat, and add the reserved pasta water by the tablespoon to achieve your desired sauce consistency. Taste and adjust seasonings, if needed. Enhance the dish with those amaretti cookies (if using).

Enjoy this scrumptious, homemade pappardelle dish with a delightful butternut squash sauce! If you fancy, give our Pumpkin Tortelloni with Sage and Pumpkin Seeds a try. Happy cooking!

Bonus Insight:To make this tasty pappardelle pasta with a savory butternut squash sauce, you'll have to craft not only the pasta itself but also the delectable sauce to top it. Below is a step-by-step guide, including the necessary ingredients and instructions.

Ingredients:

For the Fresh Pappardelle Pasta

• 2 large eggs (approx. 50-60g each)
• 1 1/4 to 1 1/2 cups "00" flour (Multiply egg weight by 1.64 for precision)
• Salt (optional)

For the Butternut Squash Sauce

• 1 medium butternut squash (about 1 kg)
• 1 medium onion
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 vegetable stock cup (150ml)
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh sage leaves (for garnish)
• Parmesan cheese (for serving)

Necessary Equipment:

• Kitchen scale (for precise ingredient measure)
• Pasta sheeter or pasta attachment
• Rolling pin (optional)
• Cutting board
• Chef knife
• Large pot
• Sauté pan
• Spoon
• Tongs

Instructions:

Fresh Pappardelle Pasta

1. Mix the Flour and Eggs: Weigh the eggs and calculate the flour amount by multiplying the egg weight by 1.64. This will give you the exact amount of flour needed[1].
2. Make a Well: Create a mountain of flour on a clean surface, making a well in the center. Crack the eggs into the well[1].
3. Mix the Dough: Use a fork to gradually incorporate the flour into the eggs, careful not to break the well's boundaries. Once the mixture thickens, blend all the flour into the dough, and knead by hand until it's smooth and elastic. Cover with plastic wrap[1].
4. Reste and Roll Out: Refrigerate the dough for at least an hour. Slice it into smaller pieces and roll each out thinly using a pasta machine or rolling pin until almost transparent[1].
5. Cut the Pasta: Lay out the rolled-out dough and slice it into wide strips (approximately 1 inch) for the delicious pappardelle.

Butternut Squash Sauce

1. Roast the Squash: Preheat the oven to 400°F (200°C). Peel and chop the butternut squash into substantial chunks. Roast with the onion and garlic until tender, around 45 minutes[4].
2. Sauté: In a large sauté pan, heat the olive oil over medium heat. Add the roasted squash and onion mixture, breaking it down with a spoon.
3. Add Liquid: Pour in the stock and heavy cream if using. Stir until the sauce is creamy and smooth.
4. Season: Add salt, pepper, and fresh sage leaves to taste.

Combining Pasta and Sauce

1. Combine Pasta and Sauce: Toss the cooked pappardelle in the butternut squash sauce until well coated.
2. Serve: Sprinkle Parmesan cheese on top and greenery if desired. Serve immediately.

Embrace your inner chef and devour this delightful pappardelle dish with a tantalizing butternut squash sauce! Happy cooking!

• The rustic charm of the Pappardelle dish, featuring fresh pappardelle noodles and a delectable butternut squash sauce, is perfect for both casual and sophisticated gatherings.
• The nutritional value of this meal can be credited to the wholesome ingredients, including butternut squash, fresh pasta dough, and crushed amaretti cookies, which provide various vitamins and minerals.
• Following the recipe for the Fresh Pappardelle Pasta and the Butternut Squash Sauce results in a homemade pasta dish that requires careful kneading, dough rolling, and ingredient combining, narrowing down the possibilities of ready-made alternatives.

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