serves
4
prep
1 hour
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
1
hour
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 300 g butternut pumpkin, thinly sliced, pulp reserved, skin discarded
- 1 onion, finely chopped
- 100 g bacon, chopped
- 1 garlic clove, finely chopped
- 1 rosemary sprig, leaves picked
- 2 tbsp chopped flat-leaf parsley
- grated Parmigiano-Reggiano, balsamic vinegar and extra virgin olive oil, to serve
Strozzapreti
- 200 g (1⅓ cups) ‘00’ pasta flour (see Note), sifted
- 50 g (½ cup) fine dried breadcrumbs
- 2 egg whites
Drink match 2012 Coriole Fiano, McLaren Vale, SA ($25)
Instructions
To make strozzapreti, mound flour and breadcrumbs on a clean work surface and make a well in centre. Combine egg whites with 60 ml water, then pour into well. Using a fork, draw in flour, working from the centre outwards, then using your hands work in remaining flour. Knead dough for 6 minutes or until smooth and elastic. Enclose in plastic wrap and rest for 20 minutes.
Meanwhile, place pumpkin trimmings and onion in a saucepan over medium heat and season with salt. Add enough water to just cover, then cook for 20 minutes or until very soft. Transfer to a blender or food processor and blend until smooth. Set aside.
Using a rolling pin, roll out dough until 5 mm thick and about 12 cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed through dough, narrowing the settings one notch at a time until you reach the middle setting. To make strozzapreti, cut pasta into 3 cm-wide strips, then cut each strip lengthwise into 7 cm pieces. Lightly roll each piece between the palms of your hands into a cylinder. Cook strozzapreti in a large saucepan of boiling salted water until al dente. Drain.
Meanwhile, heat a large frying pan over medium–high heat. Add bacon and cook, stirring occasionally, for 3 minutes or until crisp. Remove with a slotted spoon. Add sliced pumpkin and cook, turning occasionally, for 3 minutes or until tender. Season with salt and pepper, then add garlic, rosemary and reserved pumpkin purée, stirring to combine. Cook for a further minute or until warmed through.
Add strozzapreti to pumpkin mixture, tossing gently. Transfer to a platter, scatter over bacon, parsley and Parmigiano-Reggiano. Serve drizzled with balsamic and olive oil.
Note
• ‘00’ (or doppio-zero) pasta flour is a super-fine Italian grade that’s traditionally used for making pasta. It is available from select supermarkets and delis. Substitute plain flour.
Photography Brett Stevens
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
