2 INGREDIENTS FRESH PASTA 🎃

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut your squash into slices, place them on a baking tray previously lined with parchment paper and bake for about 40-45 mins or until soft (180C/360F).

Step 2

Let your roasted squash completely cool down.

Step 3

In a mixer, add flour and your roasted squash and mix for a minute or until you form a dough.

Step 4

With your hands, flatten your dough into a disc (1 ½ inches thick).

Step 5

In a pot, boil some water and season with salt.

Step 6

Hold the disc on top of your boiling water and use some kitchen scissors to cut 1 ½-inch-pieces of dough, letting them fall into the boiling water.

Step 7

Cook your pasta for about 2/3 mins or until it starts floating to the surface. Drain.

Step 8

For the sauce, in a pan over medium low heat, melt some butter with a small bunch of fresh sage leaves and let it sizzle for 90 seconds.

Step 9

Remove the sage leaves, add your cooked pasta in, some black pepper and toss well over the heat to combine all the flavours together.

Step 10

Turn the heat off, add your grated Parmigiano cheese and stir one last time. Buon appetito!