Mix the two flours and salt in a pile on the table and make a hole in the middle. Putt the 3 egg yolks and 2 whole eggs into the hole and mix gently together until you have a good firm and smooth dough, you may want adding a little water if the dough feels too dry.
Wrap the dough in cling film and place it in the refrigerator, let it be 30-60 min.
Divide the dough into small pieces and roll out the pasta, for an appropriate thickness – how thin you roll the paste is a matter of taste, a try, but I prefer that it be rolled quite thin.
Then cut the paste into the desired shape, spaghetti / tagliolini, tagliatelle or pappardelle.
When making pasta, it’s a good idea just to sprinkle them with a little flour and put it in little ‘nests’ on a baking sheet or tray until the pasta should be cooked.
Tagliatelle with pumpkin, lardo, fresh bay leaves and pecorino
300 g fresh tagliatelle
1 Hokkaido pumpkin
1 dl olive oil
1 tsp. honey
40 g lardo
8 fresh bay leaves
salt and freshly ground pepper
40 gr pecorino
Bring a pot of salted water to a boil
Rinse Hokkaido and cut in half, scrape out the seeds with a spoon.
Cut 2/3 of Hokkaido into large cubes (with the skin on) and put in a pot, add
water to so it covers.
Cook the pumpkin in 15-20 min. Until pumpkin is completely tender.
Drain the pumpkin and put the pumpkin in a blender along with finely grated zest and juice of lemon, honey and 2/3 of olive oil and blennd to a smooth puree.
Season with salt and freshly ground pepper.
Put puree into the pan again and keep it warm while you make pasta right.
Cut the lardo and the rest of the pumpkin (without skin) into small cubes.
Put the rest of the olive oil into a sauteusse, add the bay leaves and lardo an let it sauté 1-2 minutes. On low heat, lardo has thrown little fat and this has taken the taste of the fresh bay leaves. Add the pumpkin cubes and let them sauté with in a few minutes, so they get a little color and takes flavor from lardo and bay leaves. Season with salt and freshly ground pepper. Put pasta in the water and cook for 2-3 minutes. If it’s fresh pasta you use, otherwise about 7-8 minutes, if it`s the dry pasta. When the pasta is cooked (al dente), drain from water and put directly into sauteussen and mix it thoroughly with lardo and pumpkin, season with salt and freshly ground pepper. Arrange the pasta on the plate with a dollop of pumpkin puree and grate plenty of pecorino on top.