Tagliatelle with Pumpkin and Sage Brown Butter

Tagliatelle with Pumpkin and Sage Brown Butter

Tagliatelle with Pumpkin and Sage Brown Butter


400g 00 pasta flour

4 eggs

20ml water

1kg pumpkin, peeled and diced

Olive oil

400g homemade tagliatelle

75 g butter

3 tbsp sage leaves

80g parmesan grated

salt and pepper, for seasoning



Preheat the oven to 190°C on Circulaire. 

Using the Smeg Stand Mixer with beater attachment, mix together the flour, salt and eggs on speed 2.  Once combined change the attachment for a dough hook and knead for 3 -5 minutes.  Soften the dough with water, if necessary.  Remove the dough form the bowl, wrap with cling film and place in the fridge to rest for 30 minutes.

Place the pumpkin on to a baking tray, drizzle with olive oil.  Roast for approximately 30 minutes, or until golden and soft.

Roll the dough using the pasta roller accessory, starting on setting 0, sprinkling with flour when necessary to ensure that it doesn’t stick.  Fold the dough in half and reduce the roller setting to number 2. Continue the process until dough reaches setting 4.  It may be necessary to cut the dough in half to make it more manageable.  Allow the pasta to rest for a few minutes.

Place the butter and sage into a saucepan, and allow to melt and bubble over a low to medium heat.  Once the butter has turned to a golden brown colour reduce from the heat.

Add a pan of salted water to the hob and bring to a boil. Meanwhile push the pasta through the tagliatelle cutting accessory.  Add to the water and cook for 2 minutes.

Drain the pasta and stir through the butter and roasted pumpkin.  Season well with salt and pepper.  Serve with grated parmesan.


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