Tagliatelle with pumpkin, sausage and grana cheese

Proceedings

1. Place the flour in a bowl along with a pinch of salt.
2. Make a hole in the center and break the eggs into it, add the oil and water.
3. Beat the egg yolks with a fork, slowly incorporating the flour until a dough forms.
4. Turn it over onto a work surface and knead it with your hands for a few minutes until you get a smooth ball.
5. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
6. Meanwhile, prepare the dressing: Cut the squash into small cubes. Heat two tablespoons of oil in a skillet with the sage leaves.
7. Add the sausage and mash it with a fork.
8. Add the pumpkin as well and let it season for a few moments. Season lightly with salt, cover with a lid, and cook for 5 minutes.
9. Roll out dough with rolling pin on lightly floured pastry board. Let dry for about 10 to 15 minutes.
10. Roll up the resulting sheet and cut the noodles to a thickness of half an inch.
11. Cook noodles in abbonant boiling salted water for 2 minutes.
12. Drain al dente and toss in the skillet with the sauce. Serve the tagliatelle with pumpkin and sausage with shavings of Grana cheese and a grind of pepper.

Thanks to Maddalena of Scacciapensieri Kitchen for the recipe