Ingredients:
Pasta Dough
2 cups whole wheat flour
1/2 teaspoon fine sea salt
3 large egg yolks
2 teaspoons extra virgin olive oil
1 tablespoon sourdough starter (100% hydrated the day before) or 1 teaspoon white vinegar if omitting
4 – 5 tablespoons water (plus more if needed, which is likely)
5 tablespoons semolina flour, for dusting
1 bunch of sage, or other tender seasonal herbs, microgreens or edible flowers!
Sauce
1 cup roasted butternut squash
1/4 cup stock (vegetable or chicken)
1/2 cup heavy cream
1/2 cup grated cheese (we love Shepherd’s Whey Creamery’s Alpsiago for this, but any dry, salty cheese will do)
Directions:
For the Dough
Adapted from Sarah Owen’s Heirloom
Whisk the flour and salt in a medium bowl. In a separate bowl, whisk the egg yolks, oil, starter (or vinegar) and 3 tablespoons water until a thick slurry is formed. Using a fork, bring the flour into the center to toss it with the yolk mixture. As the dough begins to come together, add the remaining 1 to 2 tablespoons water (you may need at least 2 additional tablespoons) until the mixture feels still, but not crumbly.
Turn the dough out onto a clean work surface and knead gently for 1 to 2 minutes, until dough feel smooth. Wrap in plastic wrap and refrigerate for at least one hour or up to one day.
Remove the dough from the refrigerator and allow to come to room temperature for about 10 minutes. Divide the dough into four parts. Using a rolling pin on a lightly floured surface, roll out two pieces at a time. Press torn leaves or herbs or microgreens (we used Little Wild Thing’s Garnish pack with edible flowers and fresh sage, but there are so many great variations here!) onto one side of rolled dough, and then folding other side over. Roll folded dough, gently, until you reached desired thickness for your noodle style and herbs become visible! Repeat with other half of dough, and cut into noodles, or use sheets for lasagna or ravioli. Dust with semolina flour and set aside until boiling.
*Editor’s Note: This delicate, but toothsome pasta dough can be pressed with basil and tossed in a roasted tomato sauce, or with dill and served with a lemon dill caper sauce, or tossed simply with olive oil and cheese. Experiment with your favorite seasonal combinations!
For the Sauce
Using a blender or immersion blender, add the flesh of a roasted butternut squash and 1/4 to 1/2 cup of stock until pureed.
Add 1 cup of puree to sauce pan with ¼ cup heavy cream, heat on medium high until thickened and bubbling (but not boiling) slightly, stirring occasionally. Season with salt and pepper. Once thickened, remove from heat and whisk in Alpsiago cheese or similar. Set aside, and use 1-2 tablespoons of pasta water to reconstitute if needed. Toss with noodles!