Spelt noodles with pumpkin and sage

  • Tagliatelle di Farro con zucca e salvia


400 g of bio spelt flour Molino Rossetto
4 eggs
5 g of nutmeg
400 g of washed pumpkin
10 g of sage
1 clove of garlic
40 g of butter
150 ml of olive oil
10 g of salt


  • ORGANIC SPELT FLOUR - 17,64 OZ (500 G) -



Mix the spelt flour wuth some nutmeg and put it on a pan forming a fountain. At the centre of the fountain, break the eggs, add the oil to give elasticity to the doug. Knead the dough for about 10 minutes. Envelop the flour in some film and let it rest for about 10 minutes. Cut the pumpkin in cubes. In a pan dissolve the butter and add a clove of peeled garlic, add a leaf of sage. Put the pumpkin in the pan, add the salt and some vegetable broth or some hot water, cover and go on cooking for some minutes. Mix some pumpkin in a mixer, adding some vegetables broth if necessary, in order to obtain some smooth and homogenous pumpkin cream that you will need to serve. Roll the dough with the machine and make noodles. Cook in boilng salted water for some minutes. Drain then and dress them with the hot pumpkin. Mik everything, put the noodles on the plates, distributing some pumpkin cream and decoring with some sage. Recipe of Chef Davide Sagliocco.


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