We were lucky enough to have Simone in the store with us on Wednesday, to teach us how to make delightful fresh pasta with butternut squash filling. See our previous tutorial on how to make the fresh pasta here.

INGREDIENTS

• 1 egg per person • Extravirgin olive oil

• 100g 00 flour

INSTRUCTIONS

• Weigh the flour and place on a wooden board in a pile

making a well in the middle.

• Break the egg into the well and stir into the flour slowly

using a fork.

• Add a drizzle of extravirgin olive oil.

• Mix the dough into a ball.

• Knead the dough using the ball of your hand until it is

smooth, soft (not sticky) and springy.

• Wrap in plastic wrap and let sit for 15-30 minutes

before rolling.

FILLING  FOR TORTELLONI

INGREDIENTS

Butter

Sage

Parmigiano

Nutmeg

White pepper

One whole butternut squash

INSTRUCTIONS

Peel the squash and cut into cubes.  Sauté in oil until lightly roasted.  Season with salt and pepper.  Add water, lower heat and cover.  Cook until very soft.

Purée squash with 1 egg yolk and grated parmigiano. Season with nutmeg to taste.

Once tortelloni is made, garnish with sage and serve!

For the real treat, join Simone on his home turf for a cooking tour with Via Umbria. Cucinapalooza will be happening April 18 – 24, 2015.

Or for an experience close-to-home, join Simone next week on Wednesday as he makes oricchiette with broccolini, from 5-6 at Via Umbria. See you next week!

— Via Umbria