Rye Dough

2 1/2c (325g) 00 flour (optionally substitute 25g rye or whole wheat flour)

2ea (90g) whole egg

10-12 (150g) egg yolks

1-2tb (15g) vegetable, cocoa, or charcoal powder - optional

pinch (2g) salt

1. using the well method, slowly start with the egg in the middle of well of flour, and while stirring, draw the flour into the center.

2. gradually draw more of the flour into the center until a shaggy dough begins to form.

3. using a bench scraper, fold the dough ball over itself to draw the remainder of the egg and flour together.

4. using your hands, begin to knead the dough, folding it over itself, and rotating the mass, turning it repeatedly.

5. continue to knead until a smooth and supple dough forms 20-30 minutes.

6. wrap tightly in eco-friendly wrap or plastic wrap and allow to rest at room temperature for 2 hours (if using dough immediately). If making the day before, rest 30 minutes at room temperature and place into the refrigerator.

alternative method - using a stand mixer with the dough hook

1. speed 2 for 10-15 minutes.

2. use a water spritz bottle to adjust moisture as needed (do not over saturate).

3. finish kneading by hand for 1-2 minutes.

4. wrap tightly in eco-friendly wrap or plastic wrap and allow to rest, the same as above.

If you plan on making striped or multi-colored shapes, plan on making one batch plain (egg colored), and one half batch colored to your liking.

Be sure to temper the dough at least 2 hours at room temperature, before using.

Pumpkin Spice

4tsp ground cinnamon

1 1/2tsp ground ginger

1tsp ground clove

1tsp ground nutmeg

1tsp allspice

1. combine all ingredients in a bowl, and store in an airtight container.

Pumpkin Spiced Filling

Brown Butter | Maple | Miso

1-4ea large fairytale pumpkin, butternut squash, or a variety of pumpkins (red kuri is one of my favorites)

70g (2-3Tb) white miso

30g (1-2Tb) maple syrup

453g (4 sticks) butter (to be browned)

1 bunch rosemary and or sage

110g (3/4c) ricotta

20g (1tsp) white soy sauce

35g (4Tb) parmigiano reggiano, grated, (plus additional for garnish)

15g (2Tb) breadcrumbs

salt

1/4 lbs butter (additional)

1. cut and scoop pumpkins, brush with butter, and sprinkle with salt. roast at 350ºF until soft and tender.

2. while hot, peel pumpkins and place into a food processor

3. emulsify in brown butter, soy, salt, maple, miso, breadcrumb.

4. allow to chill over an ice bath and fold in cheeses, place into piping bags.

follow along with the video prior to the lesson, to have your filling made up to 3 days in advance

Seeded Streusel

1c pumpkin seeds (reserved, cleaned, and dried)

1tb butter

1-2tsp pumpkin spice

1 pinch citric acid (optional - sub lime zest)

2tb garlic streusel

pinch cayenne pepper

1sprig sage

salt | sugar

toast seeds, herbs, and spices in foamy butter, season with salt and sugar.
drain onto a pan and allow to cool.
season with garlic streusel (see recipe) and acid.

Garlic Streusel

2c panko

4ea roasted garlic cloves

1 1/2tsp sugar

1tsp salt

2Tb butter, soften

2Tb olive oil

process in food processor until streusel like consistency.
bake on a baking tray 325F, rotating and and stirring until evenly golden brown.

kitchen equipment

food mill or food processor (substitute masher or whisk)

stand-mixer (for kneading dough)

cookie cutter (optional)

pasta sheeter and/or rolling pin/wine bottle

bench scraper or pastry card

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water, wide and shallow is best)

sauce pan (for pasta)

small pot & whisk (for brown butter)

ice / bowl (for filling)

spatula / piping bag or ziplock bag (for filling)

latex gloves (optional- for peeling hot potatoes and separating eggs)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

ruler (optional for measuring / cutting)

pizza cutter / rotolo (substitute knife - for cutting dough)

kitchen towel(s)

small bowl for separating eggs

spray bottle water (for misting)

microplane or box grater (for cheese)

Welcome pasta people