Pumpkin Pasta with Brown Butter Sage Sauce - Instructions
Combine the all-purpose flour, semolina flour, spices and salt in a food processor
fitted with the metal blade. Pulse to combine. Add the pumpkin, oil and eggs. Process
in rapid pulses just until a coarse mixture forms. Turn dough onto a board dusted with
semolina flour. Knead until the dough is a smooth ball. Wrap well in plastic wrap and
chill for 30 minutes.
Bring 6 quarts of salted water to a boil.
Separate dough into 2-inch balls. Roll the first ball into a 9 inch x 18 inch
rectangle. Dough should be just less than 1/8-inch thick. Place the rectangle on the
wire surface of the chitarra. Run a rolling pin over the surface of the pasta,
pressing down to cut the pasta. The pasta will fall to the ramp below. Gather the cut
pasta and loosely place it in a pile, cover with a cloth to prevent it from drying