For the “strigoli” pasta:
For the condiment:
For the blue potato chips:
Mi the two flours and the salt, then make a well on the pastry board.
Start to mix gradually adding the milk in the centre and knead until you obtain a smooth, compact dough.
Rest the dough for ten minutes, then take a quarter of it and roll it out with a rolling pin or a dough sheeter until you obtain a fairly thin sheet. If you use a dough sheeter, fold the sheet in two and pass it through several times until you obtain the desired thickness.
Cut the sheet into finger-width strips, placing each strip in the palm of your hand, roll them between your hand without pressing them too hard until you form the “strigoli”.
Cut the dough sheet so that the strigoli are the same length as the palm of your hand.
Continue until all the dough has been used up. Place the hemp flour strigoli on a floured tray as you form them.
To prepare the condiment, lightly fry the chopped onion in a pan with extra virgin olive oil, add a drop of water and soften.
Add the washed, diced pumpkin, then cover and cook until the pumpkin is soft. Add a drop of hot water when cooking it to stop it from burning.
Mash part of the pumpkin with a fork to form a cream to bind the strigoli.
While the pasta is cooking in abundant salted water, peel the potato and slice it thinly with a vegetable slicer, then fry it in a pan with the peanut oil to make crisp chips. Drain and dry the chips carefully on kitchen paper before salting them.
Drain the pasta, toss it in the pan with the pumpkin sauce, a drop of oil and some fresh rosemary.
Arrange it on plate and serve with some salted blue chips and a sprig of rosemary.
Our thanks to Daniela of Idee Ricette