Pumpkin Chitarra Pasta with Brown Butter Sage Sauce

Pumpkin Pasta
1 1/2 cups all purpose flour
2 cups semolina flour
1/2 teaspoon salt
1/2 teaspoon nutmeg, fresh ground
1/2 teaspoon allspice, freshly ground
1/2 cup pumpkin puree
1 tablespoon olive oil
3 eggs
Salt and freshly ground white pepper, to taste
Freshly grated Parmesan cheese, garnish

Brown Butter Sage Sauce
4 tablespoons unsalted butter
4 cloves garlic, peeled and thinly sliced
20 whole sage leaves
1/2 cup pecans, toasted and coarsely chopped

Combine the all-purpose flour, semolina flour, spices and salt in a food
processor fitted with the metal blade. Pulse to combine. Add the pumpkin, oil
and eggs. Process in rapid pulses just until a coarse mixture forms. Turn dough
onto a board dusted with semolina flour. Knead until the dough is a smooth
ball. Wrap well in plastic wrap and chill for 30 minutes.
Bring 6 quarts of salted water to a boil.
Separate dough into 2-inch balls. Roll the first ball into a 9x18 inch rectangle.
Dough should be just less than 1/8-inch thick. Place the rectangle on the wire
surface of the chitarra. Run a rolling pin over the surface of the pasta, pressing
down to cut the pasta. The pasta will fall to the ramp below. Gather the cut pasta
and loosely place it in a pile, cover with a cloth to prevent it from drying out.
Repeat with the remaining balls of dough. Cook the pasta in the boiling
water for 5 to 8 minutes, or until al dente. Drain and toss with the Brown Butter
Sage Sauce.
Season to taste with salt and pepper and sprinkle with chopped pecans and
freshly grated Parmesan cheese.

Serves 6

Brown Butter Sage Sauce
In a hot saute pan, cook the butter until it is brown, about 2 minutes. Add
the garlic and sage. Stir to combine (do not brown) and remove from heat.

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