Again looking for inspiration recipes pasta al sugo di zucca that are delicious? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious pasta al sugo di zucca should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of pasta al sugo di zucca, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare pasta al sugo di zucca delicious wherever you are, because as long as you know the trick, this dish is able become treat special

Ingredients and seasonings required exist for make

1. Prepare 4 cup flour
2. Use 1 cup pumpkin puree, for pasta
3. Take 1/2 tsp salt, for pasta
4. Prepare 1 tsp olive oil, extra virgin, for pasta
5. Use 1/2 cup water, for pasta
6. Prepare 3 tbsp olive oil, extra virgin, for pumpkin sauce
7. Use 2 large onions, diced
8. Use 3 clove garlic, minced
9. Use 1 tbsp granulated garlic
10. Take 1/2 tsp Italian red pepper flakes
11. Prepare 1 1/2 tbsp salt, for pumpkin sauce
12. Prepare 1 handful basil, minced
13. Prepare 4 cup pumpkin puree, for pumpkin sauce
14. Take 1 cup milk
15. Prepare 1 cup water, for pumpkin sauce
16. Prepare 1 cup pecorino Romano cheese

Cuoci la pasta di semola di grano duro in abbondante acqua salata. Nel frattempo spegni il fuoco del sugo e schiaccia la zucca con la forchetta per ottenere una purea omogenea. Scola la pasta al dente (importantissimo) e falla saltare in padella ancora alcuni minuti. Spolverizza con parmigiano grattugiato a piacere e servi bollente.

Instructions to cook Pasta al Sugo di Zucca:

1. First, the pasta: Mix the flour, puree, salt, and olive oil together until homogenous.
2. Now, teaspoon by teaspoon, add the water, mixing after each teaspoon, until it starts to bind into a firm, dry dough. A wet and sticky dough is your enemy. Don't make your pasta dough your enemy; mix only as much water as you need. It's just shy of a half cup, probably. Really mix the dough aggressively to get the gluten and elasticity going.
3. Now, you could roll your dough out by hand with a rolling pin until really thin, and then slice into fettucine. However, I recommend using a pasta machine, rolling to 7, and then using the fettucine attachment. Either way, hang it out to dry a bit. I like using a laundry rack.
4. So, the sauce… heat the olive oil on low in a 3 quart saucepan, and then toss in the onions.
5. Let the onions get a head start for a few minutes, and then add the garlic, pepper flakes, salt, and basil.
6. When the onions have completely given up the ghost and are translucent, and not a moment sooner or later, add the puree and mix.
7. Turn the heat to medium, and let's start loosening the sauce up. Add the milk, mix, and then add the water.
8. Set a large vat on the stovetop and boil enough water to cook 5 cups worth of noodles.
9. Simmer the sauce for about 10 or so minutes, and incorporate the cheese.
10. Add salt to taste, simmer for another little while on low while you cook the pasta and until you are sure there isn't a single bit of unsoftened rind specks in your sauce (disregard that bit about rind specks if you bought your puree).
11. Toss your noodles into the vat of boiling water and cook until softened, likely just a few minutes. Think more like you are poaching an egg than boiling a potato in terms of timing for the noodles.
12. Drain the noodles in a colander and run under cool water to stop the cooking process. Set the colander of noodles in a bath of warm water. In this way, you can take the colander out to scoop the drained noodles without worrying about cold or stuck together noodles.
13. So, to serve, put some pasta on a plate, and then ladle some sauce in the middle. Enjoy.
14. Done and ready to serve!

Preparazione Pasta al sugo di zucca e olive nere Lavare la zucca, sbucciare, eliminare i filamenti, pesare la quantità necessaria e tagliare a cubetti. Con un coltello, riducete la zucca a piccoli cubetti. Non appena l'aglio comincia a soffriggere aggiungete la zucca, salate e lasciate rosolare per qualche minuto. Quando volete preparare la pasta con crema di zucca, ricavate tre belle fette da una zucca. La zucca è un ortaggio che generalmente viene raccolto dal mese di settembre a quello di novembre e che, prevede un grande utilizzo in cucina: in agrodolce, fritta, al forno, al vapore o per preparare risotti e minestre: la sua polpa può servire anche come contorno.

how ? Easy isn’t it? That’s the make pasta al sugo di zucca that you try it at home. Hope it’s useful and good luck!