Handmade Cappellacci Pasta with Roasted Pumpkin

5 from 1 vote

Learn how to make this delicious cappellacci pasta with roasted pumpkin (butternuts squash) filling and discover 3 best sauces to serve them with.

Prep Time1 30

Cook Time5

Total Time1 33

Course: Pasta

Cuisine: Italian

Servings:

Calories: 439kcal

Author: Svi

Wash pumpkin or butternut squash, cut open and remove the core. Depending on the pumpkin size you’ll only need half of the squash.
Place pumpkin half on a baking sheet, salt slightly and bake in a preheated to 356 F (180C) oven for 50-60 minutes.
Once baked pumpkin is cool, scoop out the flash and blitz it in a blender or in a food processor until pureed. Alternatively you can smash it with a fork.
In a bowl combine pumpkin puree, grated Parmesan cheese, nutmeg, breadcrumbs and a pinch of salt. Mix until combined. Cover and let rest while you’re preparing the dough.

Weight the eggs and note their total weight without the eggshell.
Calculate how much flour you need: egg weight in grams x 1.75
Sift the flour on work surface. Scoop a well in the center and add in the eggs.
Start beating the eggs with a fork, little by little incorporating flour from the sides.
Once mixture becomes thick start knead the dough by hand for about 10 minutes. It should be elastic, soft and no longer sticky.
You can also make the dough using a food processor with a dough hook.
Wrap the dough in a plastic wrap and let rest for 30 minutes or more.
Once the dough has rested visually divide it into 6 parts and cut off one piece. Keep the rest of the dough in a plastic bag or sealed with plastic wrap.
Set pasta machine on the widest setting (on Marcato Atlas 0) and pass the dough for the first time. Fold the dough in half and pass again on the same setting.
Adjust to the next-narrower setting, and pass the dough through it. Repeat the process until you reach thickness of 1 millimeter or position 6 on Marcato Atlas Pasta Machine.
Using a pasta wheel cut the dough sheets into squares - 6 x 6 cm or 2.5 x 2.5 inches.

Place a generous amount of pumpkin filling onto each square. It’s easier to do so with a pastry bag but spoon will work too.
Fold each square into a triangle, pinch well the edges around the filling. Place your thumbs at the base of the pasta triangle and your point fingers in the middle of the sides. Press gently curling the sides. Overlap the tips leaving a little of free-end space and pinch to seal.
Repeat the same process with the remaining dough. Again, remember to work it in small parts unless you have a team of hands to help.
Cook cappellacci in vigorously boiling salted water for about 2-3 minutes after they come up afloat.
Alternatively you can freeze them and boil directly from frozen when needed.

See the Step By Step Pictures for a visual walk-through of the recipe.

See my Perfect Egg Pasta Dough guide for details.

Nutritional information is calculated for cappellacci with butter and sage sauce.