Pumpkin Maltagliati and gorgonzola: the recipe for a super creamy autumn starter – Tale Of Travels


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reground durum wheat semolina

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reground durum wheat semolina

I pumpkin and gorgonzola maltagliati I am a first delicious and very tasty autumn, perfect to bring to the table for the lunch Sunday with family or alone cena friendly with friends. A typical pasta format from Emilia-Romagna, originally created to recover the “waste” of egg tagliatelle, very simple to prepare even for the least experienced pasta maker.

Just mix the flour 0 and the reground durum wheat semolina with the eggs and a pinch of salt, lower the dough obtained, after a short rest out of the fridge, in a thin layer then cut it into irregular diamonds to blanch in boiling water and Risotto in a pan with the pumpkin cream and the gorgonzola.

The result will be a delicious and very creamy dish, halfway between a plate of pasta and a soupwhich combines, for one of the most successful pairings, the salty and slightly spicy taste of cheese with the sweetness of pumpkin.

We have chosen the maltagliati, with a rough and porous consistency, and capable of retaining the sauce perfectly, but, if you prefer, you can replace it with mixed pasta and try your hand at the classic Neapolitan preparation.

For this recipe, we suggest you choose the Pumpkin Muscat de Provence: with a tasty and more watery pulp compared to other varieties, it is also well suited to be used to prepare velvety soups, soups and risottos.

For a pleasantly crunchy note, you can add 150 g of lardons or lardons during cooking bacon while, for a lighter version, you can add a handful of chopped hazelnuts or walnut kernels. If you don’t like the strong flavor of gorgonzola, you can replace it with taleggio or fontina, choose a milder and more delicate cheese, such as stracchino or robiola, or omit it altogether: for a dish that also suitable for guests vegans.

Find out how to prepare pumpkin and gorgonzola maltagliati by following the step-by-step procedure and advice. If you liked this recipe, try other must-have pumpkin recipes.

How to prepare pumpkin and gorgonzola maltagliati

Collect the flour 0 with the reground durum wheat semolina in a bowl 1and add a pinch of salt.

Mix the eggs in the center and break them with the tines of a fork 2.

Add the eggs to the flour 3.

Pour the mixture onto a work surface sprinkled with semolina and continue to knead with your hands 4until you get a smooth and homogeneous paste.

Wrap it in a sheet of cling film 5 and let stand 30 minutes.

Meanwhile, arrange the squash on a cutting board 6.

Remove the skin with a sharp knife seven.

Remove seeds and central filaments 8.

Cut the pulp into cubes 9, collect them in a colander and rinse them under running water; so let them drain well.

Finely chop the onion ten.

Pour the oil into a non-stick pan 11.

Add chopped onion 12.

Leave to wilt over low heat 13.

Mix the pumpkin pieces 14.

Season with salt 15.

Leave to perfume for a few moments, stirring with a wooden spoon. 16.

Add 2 ladles of boiling vegetable broth 17cover with a lid and cook the pumpkin over medium heat for about 20 minutes, adding more broth if necessary.

After the resting time, divide the dough into small portions and sprinkle them with flour 18.

Pass each portion of dough through the pasta maker 19at the highest thickness.

Sprinkle the leaves obtained with other flours 20.

Fold each pastry sheet on itself 21.

Pass the sheets several times through the machine, gradually reducing the thickness 22.

Continue like this until you get a thin layer. 23.

Divide the resulting dough in half lengthwise 24.

Cut the dough into irregular diamond shapes about 3-4 cm wide 25.

Do this until you run out of dough 26.

Once the pumpkin is ready, remove it from the heat. 27.

Mix the pulp with an immersion blender 28until it becomes creamy.

Add the gorgonzola in small pieces 29.

Put back on the heat and let the cheese gently melt. 30.

Boil the maltagliati in a large quantity of lightly salted boiling water and, when they come to the surface, continue cooking for a few minutes 31.

Drain them and pour them into the pan with the pumpkin cream and gorgonzola 32.

Put on low heat and stir gently with a wooden spoon. 33 add, if necessary, a little cooking water.

When the pasta is well creamed 34to put out the fire.

Divide the maltagliati into individual plates 35bring to the table and serve.


Pumpkin and gorgonzola maltagliati should be eaten very hot at the time. Storage is not recommended.

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