Pappardella filled with parmesan pumpkin and almonds


  • butter, amaretto q.s.
  • almond fillets q.s.
    For the pasta:
  • 00 flour 400 g
  • eggs  2
  • yolks 8
    For the filling:
  • pumpkin 200 g
  • brown onion q.s.
  • parmesan cheese q.s.
    marjoram, salt, pepper q.s.


Mix the eggs with the flour, work vigorously and leave to rest for about 30 minutes.

Prepare the filling by stewing the pumpkin with the onion and marjoram. Prepare the filled pappardelle by rolling out a strip 6 cm wide by 30 cm long. Spread the filling in the centre and fold over as making a large “tortello”, then roll it up.

Boil the pasta, drain it and sauté it in butter, amaretto and
parmesan cheese.

Finish with crispy sliced almonds that have been roasted
in the oven at 140 degrees until golden brown.

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