Ingredients:

Prep Time: 50 min
Cooking Time: 10 min
Serves: 4
Buget: medium

300g white ’00’ flour
3 eggs
splash of water
700g pumkin (not clean)
1 onione
2oog pecorino (well aged)
150g guancial (alternative: smoked bacon)
2-3 green asparagus
olive oil for frying
salt, to taste
1 teaspoon black pepper
1 sprig of rosemary
1 sprig oregano
3 sage leafs

Instructions:

First: Making the Pasta

  • Make volcano with flour on table top
  • Poor in whiskes eggs
  • Mix with fork until it starts to combine
  • Add splash of water in necessary to bring dough together and then kneed well for about 5 minutes or until smooth
  • Clingfilm & refrigerate for 30 minutes minimum

Second Making the Filling

  • Clean pumpkin and cut into cubes the sie of dice
  • Clean onion and chop finely
  • Fry off a the pumkin cubes in generous amount of oil until soft
  • Add 1 teaspoon of salt
  • Add onions, oregano and rosemary and fry until the pumpkin & onion are caramalised
  • Take of the heat and transfer into measuring jug
  • let cool down almost completely and then ad 200g of grated pecorino cheese
  • Add more salt if necessary and the black  pepper, then taste

Third: Shaping the cappellacci

  • Roll our the pasta dough by passing it through your pasta machine from setting 6 to setting 2. Making sure the pasta passes through each setting, not skipping settings. Thsi will ensure a velvety texture.
  • Lay it out on a floured surface (Not too much flour, just to ensure the mdough doesn’t stick to the table top)
  • Spoon on table spoon of filling on the center line of the  the dough, then spacing about 7 cm appart continue until there is no more dough left.
  • very lightly wet the edges around the filling
  • Fold over the pasta dough and with your finger gentrly press dough down. Make sure you do not leave any air holes!
  • The with a pastry cutter cut out half moons. Make sure to leave  enough space for you to shape the final cappellacci
  • Pick up each individual cappellacci and press down edges well, then gently fold the outer points towards each other and press them upon themselves. (Repeat untill all the dough and the filling is gone)
  • Put them aside on a tray with a generous amount of semolina flour or normal white flour (to prevent sticking)
  • You could now blanch these  for 3 minutes and freeze  or keep them up to an hour fresh for service.
  • TIP:  Make sure you freeze them individually or they will all lump together

Fourth: Prepping the Sauce & Cooking the cappellacci & basting them in the sauce

  • Pun on big pot with water
  • Cut guanciale in small cubes and render in pan with little olive oil
  • Slice the green asparagus in 2cm bite sizes and add to frying pan
  • Add salt when the water is boiling
  • Throw the cappellacci in the boiling water and let cook for about 3 minutes
  • Add the asparagus to the golden guanciale
  • Add fresh sage leafs
  • Drain the cappelllacci and add into the frying pan.
  • Bast the cappellacci well and transfer it on the serving dish(es)
  • Grate some more pecorino on top: VOILA – BON APETIT!