Ingredients
1 cup All purpose flour
1 tsp Turmeric Powder
½ tsp Salt
¼ cup Water, or adjust
1 cup All purpose flour
2 tbsp Purple sweet potato powder
½ tsp Salt
¼ Water, or adjust
2 cup Pumpkin cubed
2 tsp Fennel seeds
6 Garlic cloves
2 tbsp Olive oil
Salt, to taste
Black Pepper, to taste
¼ cup Salted Butter
4 garlic cloves
6 fresh basil leaves
¼ tsp black pepper
Preparation
Start by making the pasta dough.
Take flour, turmeric, salt in a bowl and mix well.
Add in water and knead to a stiff dough.
Make purple dough similar to this.
Place both the dough into the Ziploc cover and set aside for 30 minutes.
Once 30 minutes is up, take the dough and knead it once more till smooth and set aside for 10 minutes.
Take the filling ingredients in a baking tray.
Pop it into the oven and bake for 40 to 45 minutes till roasted.
Now the filling is cooked.
Take it in a food processor and pulse few times till smooth.
Set aside.
Now lets make the pasta.
Take your pasta maker.
Once it is rolled fold over and roll again till you get smooth and sheen finish.
Take half of the yellow dough and start rolling in the thicker settings of the pasta machine
Keep reducing the thickness of the pasta and keep rolling.
Set aside.
Roll the purple dough the same way.
Pass the rolled purple sheet of pasta in the thicker noodle setting of the pasta machine and cut it in ribbons.
Take the yellow dough. brush the top with very little water.
Place the purple strips of pasta over the yellow dough at an angle.
Sprinkle flour on top and cut off the excess.
Pass the sheet of pasta into the pasta maker and roll it once so the strips sticks to the pasta sheet.
Make sure the sheet of pasta is even, trim off the excess dough.
Spoon some filling in the end of the pasta sheet, fold it once.
Apply some water on the side and fold once more.
Trim off the pasta, now pinch the pasta from both the ends so it forms like a candy shape.
Set aside the shaped pasta in a floured tray.
Bring lots of salted water to a boil.
Add the pasta gently in.
Cook the pasta for 2 minutes and drain it gently using a slotted spoon.
Place the pasta in a serving plate.
Take butter in a saute pan.
Cook it on very low heat till it gets melted and light golden colour.
Add in sliced garlic and basil leaves.
Cook for further few minutes till crispy.
Cook the butter on low heat till the butter is toasted and brown.
Take it off the heat and set aside
Serve the pasta in a warm bowl with a drizzle of brown butter garlic sauce
