Rustic Squash Noodles With Brown Butter Pecan Manchego Sauce

  1. To prepare the squash: Heat oven to 400u0b0 F with rack in lower middle position. Cut squash in half lengthwise and scoop out the seeds. Line a rimmed sheet pan with foil. Brush foil and cut surface of squash with olive oil. Roast cut side down until squash can easily be pierced easily with a skewer, about 45 minutes. Let cool before proceeding with recipe. Note: 200 grams is about 1/4 of a 4ish pound squash.
  2. Combine squash, salt, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium for 30 to 60 seconds, until thoroughly pureed, scraping the bowl once in the process. Add the flour and mix on low speed until combined. Add the egg and mix on medium-low speed until dough comes together.
  3. Form the dough into a ball and cover with plastic wrap. Let rest 5 to 10 minutes, then knead until smooth, about 5 minutes. If the dough is sticky while kneading, sprinkle on a small amount of flour. Wrap the dough ball in plastic, and let rest an hour at room temperature. Dough may be refrigerated at this point.
  4. Divide dough into halves. Keep one half covered while working with the other half. Lightly dust counter with flour. Roll dough into an approximate 12- by 15-inch rectangle (30 by 40 cm). Flip and rotate dough several times during the process to get an even thickness. Dust surface of dough with flour, then fold like a letter into a 4- by 15-inch rectangle, dusting each fold with flour. Using a pizza cutter cut dough into approximately 1/4-inch (0.6cm) inch strips. Make a small pile of flour on the counter or a parchment lined baking sheet. Unfold the noodles into the flour, tossing occasionally to coat. Repeat with second half of dough. Set aside until ready to cook. (You may spread the noodles out on a rimmed baking sheet that's been lined with parchment, and dusted with flour, then freeze them. Once frozen, transfer to a freezer bag. Use within one month and cook straight from the freezer).
  5. Bring 4-quarts water to boil in a large pot. Salt with generous amount kosher salt (a small palmful). Heat 12-inch saute pan on low heat.
  6. While the water is coming to a boil prep the sauce ingredients, and if you've not done so already, form the noodles. (If you reach a boil before you've finished with the noodles, turn the heat down to maintain a simmer).
  7. Add the butter to the saute pan, and increase the heat to medium-low. Once the butter is melted add the pecans and sage, and stir occasionally. Once the mixture starts to smell nutty it is time to cook the noodles. Add noodles to the water in 2 to 3 handfuls. Stir once all the noodles are added. It should only take about 2 minutes for the noodles to cook, but you'll need to keep an eye on your butter -- if it's nicely brown before the noodles are done remove the pan from the heat.
  8. Once the noodles are done use tongs or a spider to transfer them to the saute pan. Add 1/4 cup of the pasta water, and about 3/4 of the grated cheese. Use tongs to stir and toss the pasta (over medium-low), until the noodles are fairly dry yet coated with the cheese and butter sauce (about 1 minute).
  9. Divide onto serving plates and sprinkle with remaining cheese. Serve immediately.

noodles, kosher salt, nutmeg, bread flour, egg, unsalted butter, pecans, sage, manchego cheese

Taken from food52.com/recipes/63716-rustic-squash-noodles-with-brown-butter-pecan-manchego-sauce (may not work)

Another recipe

Switch theme