Squash, Prosciutto, and Parmesan Filling for Pasta

Published September 1, 1993. From Cook's Illustrated.

Why this recipe works:

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky… read more

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky and smooth. Running the dough, in pieces, through a manual pasta machine until it was translucent gave us the delicate egg pasta recipe we were after.

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Makes about 2 1/2 cups

Fresh sage perfumes this autumnal stuffing that is best paired with the brown butter sauce. Other hard squash or pumpkin also work well in this filling. You can also substitute frozen pureed squash for the fresh squash. Two 12-ounce packages of frozen squash cooked over medium heat for 10 minutes (to thicken the squash puree) yields about two cups, more than the one and one-half cups you'll need in this recipe.

Ingredients

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