• 2 hours
  • Low

Straw and hay tagliatelle with pumpkin, mushrooms and bacon

Ingredients for 6 people
For the classic dough
180 g of Type 00 common wheat flour
120 g of Durum Wheat Semolina
3 eggs
3 g of salt
For the spinach dough
120 g of Type 00 common wheat flour
180 g of Durum Wheat Semolina
2 eggs
100 g of boiled spinach
3 g of falt
For the seasoning
800 g of pumpkin
200 ml of vegetable broth
120 g of bacon
60 g of dried porcini mushrooms
Half a white onion
Extra virgin olive oil q.s.
Sale q.s.
Pepper q.s.
Marjoram q.s.
First, prepare the dough for the tagliatelle. Mix the flour with the semolina, create a fountain on the worktop and insert the salt and eggs in the center. With a fork, work the eggs gradually incorporating the flour from the lower edges. When you get a thick batter, finish kneading by hand to obtain a homogeneous dough. Wrap with cling film and let it rest for about 30 minutes.
With the same procedure, prepare the green sheet, inserting the spinach puree in the cavity together with the eggs.
Once the resting time is complete, roll out the two sheets, then roll them from both ends to create two flat strands that join in the center and cut them into strips of about 7 mm thick. Unroll them and wrap them on your fingers to form the nests, then place them on a tray sprinkled with semolina and cover them with a cloth.
Proceed with the preparation of the sauce: rehydrate the dried mushrooms (or cut the fresh ones into slices). Clean the pumpkin then cut it into small cubes and fry the onion. Add the pumpkin and, adding the broth a little at a time, cook until soft. Season with salt and pepper, blend and keep the pumpkin sauce aside.
In the same cooking pan as the pumpkin, brown the bacon cut into cubes or strips, then set aside and cook the mushrooms with the marjoram.
At this point, cook the tagliatelle and season with the mushrooms and pancetta. Spread some pumpkin cream on the bottom of the plate, place the tagliatelle on the plate and serve.

In cooperation with Il dolce di Alice

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