tagAlt.Homemade Tagliatelle with Pumpkin Spinach and Lemon Zest

Handmade Tagliatelle with Roasted Pumpkin, Baby Spinach & Lemon Brightness

A colorful, enticing tagliatelle dish featuring oven-roasted pumpkin, delicate baby spinach, and a lively hint of fresh lemon zest.
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    • ( Scored 5 on 1 reviews )

Serena:

I wasn't sure if my kids would go for the veggie combo here, but since we're die-hard pumpkin fans, we had to give it a shot. Glad we did, since ther...

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tagAlt.Homemade Tagliatelle with Pumpkin Spinach and Lemon Zest

As autumn paints the world in warm shades, few ingredients evoke the spirit of the season like pumpkin. A symbol of harvest and abundance, pumpkin has been cherished in Italian cuisine for centuries—particularly in the regions of Emilia-Romagna and Lombardy, where it becomes the star in stuffed pastas and creamy sauces. For savvy meal planners, roasting a generous wedge of pumpkin ahead of time means instant access to a sweet, nutty ingredient that transforms weekday cooking into a celebration of autumn’s bounty. This practical habit frees you up for more creative culinary adventures even on your busiest days.

Baby spinach, though not a traditional fall crop, is now a staple in modern kitchens thanks to its year-round availability in pre-washed, ready-to-use bags. This innovation saves precious minutes and ensures your dishes are free of unwelcome grit, a common pitfall for home cooks. Choosing pre-washed baby spinach lets you focus on flavor and texture, guaranteeing that your finished pasta is vibrant and satisfying. Your palate, your schedule, and your guests will all appreciate this thoughtful shortcut!

Ingredients

for 4 servings

Pumpkin, Baby Spinach and Lemon Zest Tagliatelle dressing

  • Shallots 3
  • Pumpkin 700 grams
  • Spinach 3 (Baby, handfuls)
  • Lemon Zest 1
  • Amaretti cookies 5
  • Extra-virgin olive oil as needed
  • Salt as needed
  • Black Pepper as needed
  • Parmesan cheese (Grated) as needed

Homemade Pasta Dough for Tagliatelle with Pumpkin and Baby Spinach Sauce

  • Semola flour 100 grams
  • All-purpose flour 200 grams
  • Egg 3
  • Salt pinch

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tagAlt.piave vecchio selezione oro

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6kg

A definite balance between sweet and savory flavors that linger pleasantly.

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About Piave Dop Cheese

Preparation

for 4 servings

Step

1

Of 4

Mix and Knead the Tagliatelle Dough

Begin by sifting a blend of 00 flour and semolina onto your work surface, forming a gentle mound. Create a well at the center—a classic Italian technique dating back to the Renaissance—then crack in the eggs and add a pinch of salt. With a fork, whisk the eggs, slowly pulling in flour from the sides to form a shaggy dough. Once the liquid is absorbed, knead with clean hands until the dough becomes soft, elastic, and no longer sticky. This usually takes about ten minutes and is crucial for developing gluten, which gives tagliatelle its signature bite.

Brush away any dry flour bits from your hands and, if necessary, dust with extra semolina to prevent sticking. Once the dough feels smooth and supple, wrap it in plastic or a damp cloth and rest it for 20 minutes—this lets the gluten relax, making rolling much easier.

Step

2

Of 4

Sauté the Pumpkin and Shallot for the Sauce

Remove the seeds and peel from the pumpkin, then cut it into thin slices. Finely chop the shallots. In a large skillet, heat 4-5 tablespoons of extra-virgin olive oil over medium heat. Add the shallots and a pinch of salt, gently sautéing until they turn translucent—a step that brings out their natural sweetness.

Add the pumpkin slices, stirring often as they soften and start to caramelize, developing richer flavor and golden color. Season with salt and freshly ground black pepper, and feel free to toss in a sprig of fresh thyme for an aromatic boost. This classic sautéing method, rooted in northern Italian tradition, coaxes out the best in autumn vegetables.

Step

3

Of 4

Shape and Slice the Tagliatelle

After resting, divide the dough into 2-3 pieces to keep it manageable. Keep any pieces you're not working with covered to prevent drying. Roll each piece out on a lightly floured surface, working from the center outwards, until you achieve a sheet about 1-2 mm thick. If you have a pasta machine, start with the thickest setting, folding and passing the dough through multiple times, and decrease thickness gradually until you reach the second thinnest setting.

For hand-cutting, dust the dough sheet with flour, then loosely fold it several times. Slice into ribbons about 0.5 cm wide with a sharp knife, then gently unfurl the strands into classic tagliatelle. Dust the fresh pasta with more semolina or rice flour and arrange it in loose nests on a tray to keep the noodles from sticking.

Step

4

Of 4

Boil and Assemble the Tagliatelle Dish

Bring a large pot of water to a vigorous boil—using plenty of water is essential for fresh pasta. Generously season with salt, then add your tagliatelle and cook for about 4 minutes, just until al dente. While pasta cooks, toss the roughly chopped baby spinach into the pan with the pumpkin, letting it wilt in the residual heat, preserving its vibrant color and delicate flavor.

Drain the pasta and combine it with the pumpkin and spinach, then finish with the fragrant zest of a fresh lemon. Toss everything together for a harmonious blend of flavors. Serve immediately, topping each portion with a shower of grated Parmigiano Reggiano and a scattering of crumbled Amaretti cookies—a nod to the classic Mantuan tradition, where sweet and savory intermingle for an unforgettable finish.

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Filippo Bartolotta

Filippo Bartolotta

tagAlt.piave vecchio selezione oro

Piave DOP Vecchio Selezione Oro - Cheese

6kg

A definite balance between sweet and savory flavors that linger pleasantly.

View product
About Piave Dop Cheese

...Great Italian Goodies!

tagAlt.piave vecchio selezione oro

Piave DOP Vecchio Selezione Oro - Cheese

6kg

A definite balance between sweet and savory flavors that linger pleasantly.

View product
About Piave Dop Cheese
tagAlt.piave vecchio selezione oro

Piave DOP Vecchio Selezione Oro - Cheese

6kg

A definite balance between sweet and savory flavors that linger pleasantly.

View product
About Piave Dop Cheese

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Reviews

Serena Sunday 1st of November 2020

Orange and green wins for dinner

I wasn't sure if my kids would go for the veggie combo here, but since we're die-hard pumpkin fans, we had to give it a shot. Glad we did, since there were totally no leftovers and everyone borderline licked their plates. A definite win with fresh pasta and even fresher veggies. Great blend!

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