- 300 grams 00 flour (gluten-free equivalent)
- 3 eggs, room temperature
- 600 grams butternut squash, skin removed, deseeded and cut into thin slices
- 6 cloves of garlic, skins on
- Azada Olive Oil & Crushed Thyme, plus extra to serve
- 150 grams ricotta cheese (dairy-free equivalent)
- The zest of 1 lemon
- 50 grams pine nuts, roasted
- Parmesan/pecorino, finely grated, optional (dairy-free equivalent)
- Red chilli flakes, optional
- Freshly ground sea salt and black pepper
Preparation time 45 minutes
Cooking time 30 minutes
Serves 4 people
Gluten-free | Vegetarian | Dairy-free
- Making the pasta dough. Sift the flour onto a large work surface. Create a well in the middle and break the eggs into the centre of the well. Add a pinch of salt and incorporate the eggs into the flour with a fork and your hands until it forms a coarse paste.
- Once the mixture begins to resemble a dough, place onto another clean work surface and knead until the dough is smooth and elastic. Wrap in clingfilm and set aside for at least 30 minutes.
- Roasting the butternut squash. Heat oven to 180ºC and line a baking tray with greaseproof paper. Place the butternut squash, cloves of garlic and a generous sprinkling of red chilli flakes onto the prepared baking tray. Drizzle with Azada’s Olive Oil & Crushed Thyme and season with a little salt and pepper. Bake for 20 – 25 minutes until soft and golden.
- Meanwhile, remove the ricotta from the fridge and let it warm to room temperature. Lightly flour your work surface, your rolling pin and place the dough onto the work surface. Gently roll the dough from the centre, rolling away from you, while rotating it in quarter turns until 1cm thick. Cut the dough into three even pieces and feed it into your pasta machine and roll the pasta until it is around 1mm-3mm thick.
- Once the butternut squash and garlic cloves have cooked, remove them from the oven. In a medium-sized bowl, squeeze the roasted garlic flesh into the bowl, add the ricotta, lemon zest and a little salt and pepper. Mix well and set aside.
- Bring a large pot of salted water to the boil and cook the pasta until al dente, this will only take 2 – 3 minutes.
- Serve fresh pasta with the roasted butternut squash and dollops of the ricotta mixture. Drizzle over some of Azada’s quality Olive Oil & Crushed Thyme and top with roasted pine nuts, parmesan, salt and black pepper.
- This simple pasta recipe is easy, and if you fancy adding Meditteranean pizzazz to your pasta, add the zest of half a lemon to the dough when you incorporate the egg into the flour. What’s more, you can substitute the butternut squash for pumpkin. Either way, you can’t beat a good, simple pasta.