Homemade Tagliatelle with Pumpkin Sauce and Sage

Legend has it that the "tagliatelle" was inspired by Lucrezia's Borgia hair and it was dedicated to her by a poetic and courtly cook at the time of her marriage to Alfonso d'Este.
It is the most common type of fresh pasta cut into strips. Traditionally handmade, they are made with "semolina" or hard-grain wheat flour and eggs. Before the dough can turn into "tagliatelle", it is first a fine extended dough called "sfoglia."

Ingredients for the pasta:
- 1 cup and a half of wheat flour (consider a little extra for when kneading it)
- 2 eggs (put one more if the dough gets very dry)
Sift the flour, add the eggs, and mix until smooth. Knead the dough well until it is smooth and elastic.

The basis for the pasta dough is the same for various recipes, what changes is how you cut it. For this, we have to stretch the dough with the help of a rolling pin, always sprinkling flour to avoid the dough sticking to the rolling pin. Stretch it as thin as possible on a long strip, since the "tagliatelle" has the shape of long ribbons. Once it is well stretched, wrap in the direction of the length like a Swiss roll and cut slices 1cm wide or a little more than a finger.

Improvise a kind of clothesline and put the "tagliatelle" to rest. For example, you can place wooden spoons resting on the edges of a pot to spread the strips, or use a clothes hanger ... Use your imagination!
Cook the dough in salted boiling water until it is tender (12 minutes maximum).

Ingredients for the sauce:
- Salt and freshly ground black pepper to taste
- 110 g butter
- 410 g pumpkin, peeled, seedless, cut into thin strips
- 20 sage leaves
- 1/2 cup parmesan cheese
- Olive oil

While the dough is cooking, melt 2 tbsp of butter and fry the pumpkin slowly, adding more butter if necessary, for a minute on each side or until it becomes golden brown. Reserve on a plate.
In the same frying pan, heat the remaining butter and fry the sage leaves quickly until they are crispy. Remove it with a slotted spoon and allow it to drain on absorbent paper.
Drain the dough and transfer it into the frying pan. Now you can mix the pasta with the pumpkin, the sage, and parmesan cheese. Season it with salt and pepper.
Enjoy your food!