FA's title bar is too short *huffs*
The full title would probably be something like:
Homemade Tagliatelle, fried Musque de Provence pumpkin & Soffritto with a White wine - Thyme - Cream sauce
Oooor something like this.

Ehm, where was I? Ah yes...
Heya everyfur, it's  Ghosty and it's part 2 of this little cub's pumpkin slaughter.
It's something for the fall challenge again and yes, it was completely improvised ^.^'
I thought this combination might taste nice and gladly I was right. Cooking on three hobs can be a bit of a hassle, but it was well worth it.
Make sure you got everything ready before you start.
Additionally you can prepare the pasta a day ahead, then keep it in the fridge, the freezer or dry it (that will take about 48h).
Start with the pasta dough, then make the Soffritto, then fry pumpkin and prepare the cream sauce in parallel.
While everything is cooking, prepare the pasta. Then you can get everything finished at more or less the same time.

Homemade Tagliatelle:
- 200g wheat flour
- 2 eggs
- 1-2 tbsp neutral vegetable oil (Using olive oil might result in grey discoloring when keeping the fresh pasta in the fridge. The color will disappear when cooking the pasta, still you might want to use another oil than olive)

Mix flour, eggs and oil into a crumbly mass with your hands, then knead it into a non-sticky, lightly glossy dough. That will take about 10-15 minutes.
Cover the pasta dough with cling film, then let it rest in the fridge for about 30-60 minutes.
If you have a manual pasta machine you can use this to process the dough and cut it into ribbon noodles. Otherwise use a rolling pin to spread out the dough thinly, then either roll it up and cut it into slices, then unroll them again or just cut it into stripes with a very sharp kitchen knife or a pasta bike.
Cooking time is about 4-6 minutes


Fried Musque de Provence pumpkin & Soffritto
- 300g Musque de Provence pumpkin (peeled and without the seeds)
- 1 big carrot
- 1 Celery stick
- 1/2 - 1 red onion
- 1 piece of parsnip
- 1 garlic clove
- olive oil
- a knob of butter
- honey
- 1 twig of fresh rosemary
- several twigs of fresh thyme
- 1/2 cinnamon stick
- salt, freshly ground pepper, freshly grated nutmeg, spices after your taste (I used Ingo Holland "Mallorquine herb garden", which should be used carefully, because of the Bird's eye chili in it. Or you can use some fresh chili as well)
- Pecorino cheese

Peel the pumkin, remove the seeds and cut into chunks, about 1cm big. Peel onion, garlic, parsnip and carrot as well, wash and remove the fibers from the celery. Cut the garlic in half, the carrot into bigger pieces or cubes and the rest into smaller ones.
Wash the herbs and tap them dry. Pick some of the thyme leaves and chop them (prepare some more, because you'll also need them for the sauce), leave the rest of the twigs intact.
In a large enough pan, heat a knob of butter and a nice dash of olive oil. Put in the onions, cinnamon stick and herbs (rosemary and thyme need heat) and start to sweat them. Now add carrot, garlic, celery and parsnip.
Continue to sweat fry the vegetables until the carrot pieces start to became soft, then add the pumpkin and gently fry until the pumpkin is done, but still intact.
Season to your a sweet & spicy taste with salt, freshly ground pepper, freshly grated nutmeg, thyme, honey and either some chili or a bit of the "herb garden".
Remove garlic pieces, cinnamon stick and cooked out herbs before serving.


White wine - Thyme - Cream sauce
- 1/2 red onion
- 1 garlic clove
~ 100ml dry white wine
- 250ml cream or Creamfine (a kind of vegetable "cream")
~ 100ml vegetable broth (preferably homemade)
- several twigs of thyme
- olive oil
- a small knob of butter
- salt, freshly ground pepper

Peel onion and garlic and chop it finely.
Wash thyme, tap it dry, pick the leaves and chop them.
In a small pot heat a small knob of butter and a dash of olive oil. Add the onion and start to sweat. Now add garlic and thyme and continue to gently sweat until the garlic starts to get fragrant.
Deglaze with a dash of dry white wine and let the liquid evaporate again.
Pour in vegetable broth and cream, then let it simmer until the sauce thickens.
Season with salt and pepper.


Cook the Tagliatelle in plenty of salted water, only drain it and dress it on a soup plate.
Place some fried pumpkin and vegetables on the pasta and pour some of the cream sauce over it.
Top it off with some more fresh thyme and some freshly shaved Pecorino cheese.
Please enjoy your meal. :)