Witch Hat Pasta With Squid Ink and Pumpkin Recipe
Prep Time:
1 hour
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 4 cups semolina flour
  • 4 large eggs
  • ½ teaspoon salt
  • 1 tablespoon squid ink
  • 1 tablespoon olive oil
  • 1 medium onion
  • 6 cloves garlic
  • ½ teaspoon salt
  • 4 ounces tomato paste
  • 2 ounces vodka
  • ½ cup pumpkin puree
  • ½ cup heavy cream
  • ½ cup chicken broth
  • 4 sage leaves
Directions
  1. Pour the flour onto a flat surface. Make a well in the pile of flour.
  2. Crack the eggs into the well along with the salt and squid ink.
  3. Using a fork, slowly combine the eggs with the flour.
  4. Knead the dough for 10 minutes or until an elastic ball forms. Add more flour if needed.
  5. Wrap the dough and let it rest for at least 1 hour or up to 48 hours in the refrigerator.
  6. Section the dough into four equal pieces.
  7. With a pasta roller roll on the largest setting, roll out one of the pieces of dough.
  8. Fold the dough into thirds and roll out again on the largest setting.
  9. Continue the process, but changing to a smaller setting each time. Stop rolling at the penultimate setting on your pasta machine.
  10. Cut rounds out of the pasta sheet using a biscuit cutter.
  11. Using a piping tip, roll the ends over the tip to create the cone of the hat.
  12. Flip the end of the cone up to create the brim of the hat. Then remove the piping tip.
  13. Set the completed pasta shapes onto a semolina dusted baking sheet. Allow to dry for at least an hour. This will help the pasta hold its shape.
  14. While the pasta is drying, prepare the sauce.
  15. Heat the olive oil in a large saute pan.
  16. Slice the onion.
  17. Dice the garlic.
  18. Add the onion and the garlic to the pan and cook on low heat until the onions are softened.
  19. Add the tomato paste into the pan and saute until the paste is heated through.
  20. Pour the vodka into the pan, stirring to break up the bits from the bottom of the pan.
  21. Add in the pumpkin puree, heavy cream, and chicken broth. Whisk until combined.
  22. Heat until just boiling and turn down to low. Whisk in the parmesan cheese if adding.
  23. Add salt and pepper to taste and keep the sauce on low heat.
  24. Use an immersion blender to blend the sauce.
  25. Bring a large pot of salted water to a boil.
  26. Carefully place the pasta hats in the boiling water and boil for 2-3 minutes or until al dente.
  27. Carefully remove the pasta with a slotted spoon.
  28. Toss the pasta in the sauce and serve with a chiffonade of sage.