Butternut Squash Pasta : Linguine Recipe

Slice the butternut squash in half and scoop out the seeds.

Put oil down on a baking sheet and place the squash cut side down.

Bake the squash in the oven until tender.

After it comes out of the oven, turn the squash over so that the cut side is facing up and let it cool for an hour or two.

Scoop the flesh out of the squash, leaving the skin behind, and put it in a food processor to puree.

Scrape the sides of the food processor down a few times while pureeing.

Pass the pureed squash through a tami or a wire mesh sieve to get about 50 grams (1 and 3/4 ounces) for the recipe.

Clean the food processor bowl and add the flour, squash, egg yolks, and salt. Process to the consistency of coarse cornmeal.

Add half of one of the egg whites and process again, scraping the sides down as needed.

Add one or two teaspoons of cold water, being careful not to add too much to avoid a wet dough.

Scrape the dough out into a bowl and sprinkle on some orange food coloring powder for variations in color.

Start the pasta machine on setting one and work your way up, adding flour as needed to keep the dough from sticking to the roller.

Cut the pasta into linguine, ensuring not to cut it narrower than that to avoid it becoming a blob.

Toss the cut pasta in flour carefully to keep it from sticking together.

Cook the fresh pasta in simmering, not boiling, salted water for about one and a half minutes.

Strain the pasta and add it to a bowl with a little butter, tossing it around to melt the butter and coat it.

Optionally, add a little parmesan cheese and maybe some basil before serving.

Equipment Needed

Spice Level:

Dietary