Description
Homemade pasta tossed with roasted winter squash, kale, and a vibrant white wine sauce. A cozy, romantic weeknight meal.
Ingredients
Units
Scale
- 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