Pumpkin Dough

500g pumpkin, weighed with seeds and skin removed

250g flour, or more as needed

4 egg yolks

salt & Pepper

Wrap a 1/4 of the pumpkin in foil and bake in oven for 1 hour (200C, 400F or gas mark 6)

Mash to a puree' and season with salt and pepper.

In a bowl, put the flour and egg yolks and pumpkin puree', knead for about 10 minutes, until

dough is elastic, if it is too sticky add some more flour.

Wrap in clingfilm and leave to rest for about 30 minutes.

Roll pastry as thin as possible and cut the sheets into very thin ribbons.

When needed boil the pasta into plenty of boiling water until al dente

.

Wrap a 1/4 of the pumpkin in foil and bake in the oven at 200C (400F gas mark 6) for 1 hour.

Mash to a puree' and season with salt and pepper.

Put the flour in a bowl with the egg yolks and the pumpkin puree'. Mix well and knead for about

10 minutes, until the dough is soft and elastic, adding flour if it is too sticky.

Wrap in clingfilm and let it rest for 30 minutes. Roll out as thinly as possible and cut the sheets

of pastry into very thin ribbons.