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Ingredients (4 servings)
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400 g Kuchenmehl
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4 Stk. Eier
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500 g Hokkaido Kürbis
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2 Stk. Zwiebeln
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1 Stk. Frischkäse
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100 ml Vollmilch
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Öl
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Salz, Pfeffer, Muskatnuss
Preparation
- Knead a smooth pasta dough from flour, eggs, and a pinch of salt, let it rest briefly, roll out thinly, and cut into ribbons.
- Deseed and finely dice the pumpkin, finely chop the onions, and sauté both in a pan with hot oil for about 10 minutes until soft.
- Add cream cheese and milk to the pumpkin, stir until smooth, bring to a brief boil, and season the sauce with salt, pepper, and nutmeg.
- Cook the fresh pasta in boiling salted water for about 3 minutes until al dente, drain, and toss directly with the creamy pumpkin sauce.
