Pumpkin paste

Ingredients:

Homemade pasta

• 4 cups premium wheat flour, plus extra for dusting
• 450 gr. pumpkin puree
• You will need: pasta machine, optional

Sage Butter

• 220 g butter
• 6 sage leaves

Preparation:

1. Bring a large pot of salted water to a boil. Dust a baking sheet with flour.
2. Make a paste: fold flour and pumpkin puree Place in a food processor and pulse in short intervals until the mixture forms a dough, about 1 minute.
3. Place the dough on a floured surface. Divide into 4 equal pieces. Roll out and cut the pasta to the desired thickness, or use a pasta machine. Cut the pasta to the desired length, transfer to the prepared baking sheet, and dust with flour (to prevent sticking). If you are not cooking the pasta right away, keep it covered with plastic wrap for no more than 4 hours (see note).
4. Cook the pasta until tender but not overcooked (there should be no undercooked dough in the center), 2-5 minutes, depending on the thickness and shape. Drain well.
5. Make sage oilMelt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crisp and the butter begins to lightly toast and develop a nutty aroma. Add 1 teaspoon of salt. Add the pasta to the skillet and stir well. Season with salt and pepper.
   
   Note
   
   You can also freeze the paste directly on the baking sheet until it's firm. Place it in a resealable bag and store for up to a month..