Autumn Pumpkin Pasta with Sage Butter and Parmesan

Preheat the oven to 200°C (fan). Wash the Hokkaido pumpkin, cut it in half, and use a spoon to remove the seeds and fibrous flesh. You don't need to peel the skin - it will become soft after baking. Cut the pumpkin into smaller pieces, e.g. into wedges. Place them on a baking sheet lined with parchment paper, skin side down. Bake for about 30-40 minutes, until the flesh is very soft - a fork should go into it with no resistance.

Remove the baked pumpkin from the oven and let it cool slightly for about 10 minutes so that it can be touched. Using a spoon, separate the flesh from the skin and transfer it to a blender or food processor. Blend on high speed for 1-2 minutes until you achieve a perfectly smooth, velvety mixture without lumps. Measure out 200g of the purée and set it aside to cool completely. You can use the rest for soup or dessert.

On a clean, large countertop or pastry board, pile 400g of flour to create a mound. In the center of the mound, make a large well with your fingers, resembling a volcano crater. Add 2 pinches of salt into the well. Make sure the 'walls' of the crater are high enough to prevent the liquid ingredients from spilling out.

Into the well in the flour, crack 2 eggs, add 200g of cooled pumpkin purée and a tablespoon of olive oil. Using a fork, gently beat the liquid ingredients in the center, then gradually, in a circular motion, start to incorporate the flour from the inner walls of the 'crater' into the center. Continue mixing until a thick, sticky dough forms.

When the dough becomes too thick to mix with a fork, set it aside and start kneading the dough by hand. Gather the remaining flour into the center, forming a ball. Knead the dough for about 10-15 minutes. Use the palms of your hands to knead it, pushing it away from you, then fold it in half and turn it 90 degrees. Repeat this motion rhythmically. The dough is ready when it becomes smooth, elastic, and springy, and slowly returns to its shape when pressed with a finger. It should also not stick to your hands.

Form a smooth ball from the dough. Wrap it tightly in plastic wrap or cover it with a damp cloth. Let the dough rest on the countertop at room temperature for at least 30 minutes, preferably for an hour. This time is essential for the gluten in the dough to relax, which will make it much easier to roll out.

After resting, unwrap the dough and place it on a lightly floured surface. Divide the dough into 4 equal parts using a bench scraper or knife. Cover the three parts that you are not currently using with plastic wrap or a cloth to prevent them from drying out.

Take one portion of the dough and flatten it with your hand. Start rolling the dough with a rolling pin from the center outwards, regularly turning the dough 90 degrees to achieve an even thickness. Roll until you get a very thin sheet of dough, about 1-2 mm thick (it should be slightly translucent). If you are using a pasta machine, flatten the dough, pass it through the widest setting, fold it into thirds, and repeat 2-3 times. Then gradually decrease the thickness of the rollers, passing the dough each time until you reach the desired thickness.

Dust the rolled-out sheet of dough generously with flour on both sides. Loosely roll it up into a log. Using a sharp knife, cut the log into strips of desired width: about 1 cm for tagliatelle or 2-3 cm for pappardelle. After cutting, gently unfold each strip with your fingers, creating 'nests'. Place the finished nests on a cloth or tray generously sprinkled with semolina or corn flour to prevent sticking. Repeat the process with the remaining dough.

In a large pot (minimum 5 liters), bring water to a boil. When the water starts to boil vigorously, add a generous handful of salt (about 1 tablespoon for every 3 liters of water). The water should be as salty as the sea. Drop the fresh pasta into the boiling water and gently stir to prevent it from sticking together. Cook for just 2-4 minutes. Fresh pasta cooks very quickly! It will be ready when it floats to the surface and is soft but still slightly firm (al dente).

Meanwhile, while the pasta is cooking, prepare the sauce. In a large skillet over medium heat, melt 80g of butter. Once the butter has melted and starts to foam, add whole sage leaves and lightly crushed garlic cloves. Heat, stirring occasionally, for about 3-4 minutes. Watch closely – the butter will begin to brown, and an intense, nutty aroma will fill the kitchen. The sage leaves will become crispy. Remove the skillet from the heat as soon as the butter reaches an amber color. If you are using nuts, you can add them to the skillet now and lightly toast them.

When the pasta is cooked, do not drain it completely. Using tongs or a slotted spoon, transfer it directly from the pot to the pan with sage butter. Keep the pasta cooking water! Add about 1/4 cup (60 ml) of this water to the pan. Toss or stir the pasta in the pan vigorously for about a minute. The starch from the pasta water will combine with the butter, creating a smooth, creamy emulsion that will perfectly coat each strand of pasta.

Immediately distribute the pasta onto warmed plates. Generously sprinkle each portion with freshly grated Parmesan, chopped walnuts (if using), and dust with freshly ground black pepper. Top with a few crispy sage leaves from the pan. Serve right away while hot.