Ingredients
For the pasta
500 gr bread flour
260 gr lukewarm water
50 gr extra virgin olive oil
5 gr salt
For the sauce
2 medium size acorn squash
3 cloves garlic
1 shallot
2 tablespoons crushed Calabrian chilies
Olive oil
Salt (to taste)
Pasta water
Parmigiano Reggiano (for serving)
Tools
Bowl
Scale
Baking tray
Parchment paper
Knife
Cutting board
Towel
Food processor
Directions
Step 1
Start by preheating your oven to 450F or 230C.
Step 2
Cut your squashes in half, scoop out the seeds, season with a bit of olive oil and salt, and place upside down on a baking tray with a parchment paper. Bake for 40-50 min, or until soft.
2 medium size acorn squash
Step 3
Once they are ready, let them cool for a couple of minutes before adding them into the food processor.
Step 4
Cut the shallots and the garlic roughly.
1 shallot
Step 5
In a pan, add olive oil, shallots, garlic and the crushed Calabrian chilis. Cook until soften and add to the food processor.
Olive oil
1 shallot
2 tablespoons crushed Calabrian chilies
Step 6
Blend until smooth, correct seasoning.
Salt (to taste)
Step 7
Now it's time to prepare the pics pasta.
Step 8
In a bowl add the flour, water, olive oil, and salt.
500 gr bread flour
260 gr lukewarm water
50 gr extra virgin olive oil
5 gr salt
Step 9
Mix well until all incorporated. Then keep kneading on the working surface until it gets smooth, elastic, and sexy.
Step 10
Cover the dough with a towel and let it rest for 30-60 min. You can coat the dough ball with a little bit of olive oil.
Step 11
Using a rolling pin open the dough to a 1/2 cm thickness. It's totally ok if it dries a little bit. Cut strips 1/2 cm width.
Step 12
Open each piece of them to a long noodle.
Step 13
Back to the sauce- heat up the sauce in a pan.
Step 14
In a separate pot, boil the pasta for 2-3 min.
Step 15
Add the pasta to the sauce with 1-2 tablespoons of the water you cooked the pasta in.
Pasta water
Step 16
Serve with freshly crushed black pepper and grate Parmigiano Reggiano on top.
Parmigiano Reggiano (for serving)
Step 17
YASSS!
