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Rather than going out, get into hibernation mode and have a date night at home. Spend an evening in the kitchen together making homemade pappardelle pasta with roasted winter squash and a perfectly paired bottle of Loire Valley wine.
Winter hibernation is a real thing you guys, even when you live in the not-so chilly parts of the world! There’s something about the sun setting earlier and that crisp evening air that really makes you want to stay in for the night, light a fire and get all cozy (slippers most definitely involved). Yes it’s okay, we’re all staying in.
My husband and I love cooking together and this time of year. We tend to trade a night at a new restaurant for a date night at home. We think of it as a collaborative dinner where we either try out a new recipe or perfect making something from scratch. Lately, it’s all about the pappardelle pasta…because who doesn’t want a warm satiating bowl of pasta on a chilly night?! (Insert me raising both hands) 
Wintertime pasta making is the perfect way to get cozy at home – whether you’re planning to celebrate a special occasion, or just want to celebrate that it’s Friday night. Heck, it doesn’t even have to be a couple thing…get the girl gang together, set up a prep station for each guest and prepare to get flour everywhere, it’s fun that way. Think think, this little date night right at home might just become your weekend go-to for the season and I encourage you to make it so!
You don’t have to be a pro-chef to tackle homemade pasta, as long as you’re armed with a stand mixer you’ve got this, no problem. Another key thing? Wine! And not just any wine, we’ve really been enjoying the fresh, fruity, friendly, and fun wines of France’s Loire Valley.
If you’re not familiar, this wine region is located in the heart of France. Sauvignon Blanc, Chenin Blanc, Cabernet Franc, and tonight’s pasta accompaniment Muscadet are all varieties known to be high quality, affordable, and diverse. Talk about a go-to this holiday season to enjoy at home aaaand bring to all your holiday parties – crowd pleaser!
So are you ready to roll up your sleeves and give it a go!? Ready set…let’s make some noodles…
We’re topping this pasta with a wine-based herb and shallot sauce and two kinds of roasted winter squash: Kabocha and Delicata. Both are incredibly creamy and floral, such a wonderful addition to a delicate sauce and we brighten it all up with some lemon satuéed kale and roasted heirloom tomatoes.
While you’re waiting on your roasted squash, let’s open that bottle of Muscadet to sip while we set the table with a few candles – it’s date night after all! Plus there’s nothing better than a quality wine that is perfect to enjoy while making our pasta, and to toast with our final dish! This is a gorgeous pasta, it’s well rounded, filled with winter flavors while still being incredibly light too! Who knew staying in could be so delightful!
Are you ready to give homemade pasta a go? And yes, I was wearing slippers the whole time…and you should too.
Here’s to a cozy night at home soon!
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Date Night: Homemade Pappardelle with Winter Squash and Loire Valley Wine
- Total Time: 85 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Homemade pasta tossed with roasted winter squash, kale, and a vibrant white wine sauce. A cozy, romantic weeknight meal.
Ingredients
- 3 1/2 cups (833 ml) all-purpose unbleached flour
- 1/2 teaspoon salt
- 4 large eggs
- 2 Tablespoons water
- 1/2 Kabocha Squash
- 1 Delicata squash
- 1-2 pounds (454-907 g) cherry tomatoes
- 1 bunch dino kale
- 2 shallots
- 5-6 cloves garlic
- Dry or fresh thyme and oregano
- 1-2 TBSP unsalted butter
- 1/2 cups (118 ml) dry white wine
- 1/2 cups (118 ml) chicken or vegetable stock
Instructions
- For the pasta:
- Add all ingredients to a stand mixer fitted with the paddle attachment. Beat at level 2 for 30-60 seconds until combined. Add another 1/2 tsp of water if the mixture seems dry.
- Swap the paddle for the dough hook and mix on level 2 for 2 minutes.
- Remove dough, knead by hand for 1-2 minutes, cut into 4 pieces, wrap in plastic, and let sit at room temperature for 30 minutes.
- Preheat oven to 350°F (177°C).
- Toss squash with salt, pepper, and olive oil. Roast on a baking sheet for 30-35 minutes until tender.
- Toss cherry tomatoes with salt, pepper, and olive oil. Roast in a dish for 35-45 minutes until juices form.
- In a sauté pan, sauté finely diced garlic and shallots in olive oil over medium heat until golden.
- Add butter and herbs, stirring until soft.
- Deglaze with wine, reduce, and add chicken/vegetable stock. Simmer for 10 minutes, stirring occasionally.
- Add chopped kale and cover. Cook on low for 2-5 minutes until wilted.
- Flatten pasta dough discs using a rolling pin or pasta attachment. Cut into approximately 1-inch wide pappardelle.
- Dry noodles on a rack.
- Boil in heavily salted water for 3-4 minutes until tender.
- Drain, rinse with cold water, toss with olive oil, and add to the sauce.
- Serve warm, topped with roasted squash and tomatoes.
Notes
- For optimal pasta texture, ensure the water is vigorously boiling before adding the pappardelle. Overcooked pasta will be gummy.
- Feel free to substitute other hearty winter squashes like butternut or acorn for the kabocha and delicata.
- To make ahead, prepare the roasted squash and tomatoes separately and store them in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 10
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 80
- Fiber: 10
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
What type of winter squash is best for this pappardelle recipe?
You can use butternut squash or kabocha squash, as both have a sweet flavor and creamy texture that pair well with the pasta.
How do I ensure my homemade pappardelle pasta is the right thickness?
When rolling out the dough, aim for about 1/8 inch thick; using a pasta machine can help achieve a consistent thickness.
What Loire Valley wine should I pair with the pappardelle and winter squash?
A Sauvignon Blanc from the Loire Valley complements the flavors of the roasted squash and enhances the overall dining experience.
