Last night my blog friends from over at place2place came over for dinner... I made pumpkin fettucini with rosemary & gorgonzola sauce. Yum, yum, yum! How strange to think that it was just about a year ago that Dina first found my blog while they were still living in Africa... And now they're here, only one trolleybus ride away...
The pasta looked so pretty while it dried that I decided to take some pictures. I have a hand-cranked machine that lets you roll it out and then cut it into strands.
I make the pasta itself by basically filling a huge bowl with half a bag of flour, a little salt, 2/3 of a cup of pumpkin purée and then adding eggs and egg yolks until it all forms a smooth ball and doesn't stick to the bowl/counter. I then flour the counter and kneed it until it's perfectly smooth and let it rest for a while. Then I kneed it again and cut it into eight separate little balls, wrapping each ball completely in plastic wrap to prevent drying.
It's so easy to make fresh pasta... You can also add olive tapenade, or minced herbs, or cracked peppercorns... You can also roll it out with a rolling pin and cut it into shapes... My girls used to love to use their penguin and dolphin cookie cutters to make truly kid-friendly pasta!
Then it's time to use the pasta machine... This is what ours looks like.
Then I have to separate each strand and place it on this drying rack I picked up in Italy.
For eight servings of sauce, bring 2 cups of heavy cream to a boil with one large sprig of fresh rosemary. Then let it simmer over low, stirring frequently, for 20 minutes -- so it will reduce. Then remove it from the heat, remove the rosemary sprig, and stir in 180 grams (13 ounces) of crumbled gorgonzola cheese, stirring until smooth. Season with salt and pepper, and it's ready!
Toss the cooked pasta with sauce completely, and garnish with a fresh rosemary sprig to serve.