Pumpkin Fettuccine

Pumpkin Fettuccine

1 1/2 cup all purpose flour
2 cups semolina flour
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 cup pumpkin puree
1 tablespoon olive oil
3 large eggs

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, not sticky, but not dry. Wrap well in plastic wrap and chill for an hour or up to a day in the refrigerator.

Using an electric pasta maker or a hand crank pasta maker, roll dough out and make into fettuccine noodles.Boil noodles for 4-5 minutes and drain, cover with sage brown butter sauce.

Sage brown butter sauce (this recipe makes enough for half of the pasta)

1.5 sticks salted butter
1/4 coarse salt
20 sage leaves, cut in half length wise
6 ginger snap cookies, crushed into crumbs

While pasta is boiling, melt the butter with the salt and sage leaves. Stir constantly. The butter will begin to foam, keep stirring until the butter turns a light brown color, but before the milk solids start separating and falling to the bottom (if this happens quickly remove from heat and cool the bottom of the pan so the solids don't burn). The sage leaves will get crispy during this process.When the pasta is drained, pour the butter sauce into the pan the pasta was in, put the pasta back in the pan and coat completely with the sauce.

Separate into bowls and top generously with crushed up ginger snap cookies.