Tagliatelle all’agrozucca

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INGREDIENTS  (servings for 4 people)

FOR THE PASTA.

  • 5 whole eggs + 1 yolk
  • 5 g EVO oil
  • 500 g “00” flour
  • 20 g remilled semolina + more for working on the plane
  • Salt to taste.

TO MAINTAIN.

  • 1 knob of good quality butter
  • 20 g of grated parmesan cheese
  • Cooking water to taste.

FOR THE PUMPKIN.

  • 100 g peeled pumpkin
  • EVO oil to taste.
  • 2 sprigs of marjoram

FOR THE CARAMELIZED ONION

  • 100 g fine-cut Tropea onion
  • 20 g of brown sugar
  • 10 g of EVO oil
  • 150 g apple cider vinegar
  • 100 g of water
  • Salt to taste.

FOR THE BREAD CREAM

  • 150 g organic Matt Multicereal Bread
  • 200 g organic oat vegetable drink Matt
  • A drizzle of EVO oil

TO DECORATE.

  • Pumpkin seeds
  • Finely chopped rosemary
  • Edible flowers

PREPARATION FOR PASTA
Knead all ingredients until a smooth dough is obtained. Let rest in the refrigerator for at least half an hour.

FOR THE ONION.
Sweat the thinly sliced onion with oil, add sugar and let it melt completely. Add the rest of the ingredients and cook until all the liquid evaporates (about 1 hour).

FOR THE PUMPKIN.
Wash and cut squash into very small cubes, toss with oil and marjoram. Salt.

FOR THE BREAD CREAM
Blend all ingredients together very well until smooth. Then heat in a pan with a drizzle of oil just before serving.

DOUGH FORMING
Bring water to boil for cooking and add salt. Roll out the dough not too thin and cut out noodles.

PASTA COOKING
Cook for about 3′, then cream with butter, Parmesan cheese and, if needed, a little cooking water.

SETTING
On the plate pour the bread cream, create a nest with the noodles, top with the pumpkin cubes, caramelized onion, rosemary powder, pumpkin seeds and edible flowers.

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