Fresh pasta with pumpkin sauce

INGREDIENTS (for 2 persons): For the dough: - 200g wholemeal spelt flour - 2 eggs For the recipe: - 200g pumpkin - half an onion - two handfuls of pumpkin seeds - 20g of gorgonzola - a few sprigs of rosemary - salt and pepper - pepper - EVOO

First we prepare the dough dough. To do this, we form a volcano with the flour, where we add the eggs. We start mixing with a fork and finish kneading with our hands until it does not get stuck in our hands.

Form a ball, wrap it in plastic wrap and let it rest for 30 minutes.

Meanwhile, roast the pumpkin in the oven, chop the onion and brown it in a frying pan with a dash of EVOO.

When the onion and pumpkin are ready, season with salt and pepper and mash. Pour water little by little until a puree texture is obtained. Set aside.

After 30 minutes, cut the fettuccine following the instructions of the pasta cutter (or we can roll out the dough with a rolling pin and cut it into long strips with a pizza cutter) and set aside.

In the same pan where we have browned the onion, toast the pumpkin seeds and rosemary leaves with a dash of EVOO for a couple of minutes over medium heat. Set aside.

Again, in the same pan and over low heat, pour the puree and cook the pasta in plenty of boiling salted water.

Taste the pasta until it is al dente and add it to the pan with a couple of ladles of the cooking water.

Stir well over medium-high heat for two minutes and serve with the toasted seeds and some gorgonzola cubes.