Taste the richness of Goose Egg with this homemade pasta recipe.
Goose egg pasta:
Make pasta by combining the two flours together and season with salt.
Pile the flour on a bench and then make a well in the centre.
Crack the goose egg into the well and mix once combined do the same with the next egg and combine and again with the last egg. If the mixture is wet sprinkle with a little more flour.
Knead well for ten minutes or so and then cover with cling film and let it rest for 10 – 15 minute.
Cut pasta into three pieces then flatten out each piece.
Using one piece at a time put through your pasta making machine following the instructions.
Run it through the 1 setting folding the dough in half after each pass – do this four times. Then run it through the 2, 3, 4, and finally 5 settings.
Cut the long flat pasta in half and then feed it through the fettuccine setting.
Sprinkle flour over the fettuccine and give it a toss through so as to avoid the pasta from sticking together. Repeat with the remaining dough.
Put your pasta in a large pot of well salted boiling water and give it a gentle mix so that it is not sticking together. Whilst your pasta cooks - 5 – 7 mins – make you sauce.
When pasta is cooked, using tongs lift it out of the water and put it directly into the fry pan with the pumpkin sauce.
Give it all a really good mix through with the tongs and a bit of a flip with the old off the lip fry pan action if you can (but try not to flip it out of the pan as it does make a mess) then put the whole lot in a large bowl or serving platter and garnish with some of the fresh basil. Put in the middle of the table and help yourself.
Roast the Pumpkin and the garlic in the oven until cooked – don’t over cook the pumpkin as you don’t want it to fall apart in the sauce.
Set aside and leave the garlic in the skin.
In a fry pan add the butter and melt, grate in about half a fresh nutmeg and when the butter begins to foam add the roasted pumpkin and give it a toss.
Squeeze the garlic out of the skins breaking it up between you fingers and sprinkle around the pan, throw in the pine nuts and toss everything together.
Finally tear some basil leaves roughly and throw that in the mix also.
You can sprinkle with parmesan if you want, but I didn’t and I didn’t miss it as the sauce is buttery and fruity and complements the richness of the Goose Egg – Yum!
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