Ingredients for 4 people

Approximately 300 g of delicate pumpkin pulp cooked in the oven

Approximately 200g of Mix of natural flours for Pasta Mulino Marello

Vegetable broth to taste

Extra virgin olive oil to taste

Procedure

Cook the delicate pumpkin in the oven, remove the peel and seeds. Mash approximately 300g of pulp with a fork and mix it with the flour until you obtain a workable dough. Make small pasta dumplings and leave to rest in the refrigerator for a few hours. Prepare a vegetable broth with carrots, celery and courgette for example or using an organic and gluten-free stock cube, season with salt and boil the pumpkin pieces.

When they come to the surface they are ready. Serve the dish piping hot with extra virgin olive oil added raw.

Curiosity

During the holidays a plate of soup is always welcome, if not even part of our traditions. A vegetable or meat broth based on your customs with rice, tortellini, passatelli, angel hair, dumplings, is a habit of many families.

Eating gluten-free and, as in my case, also vegetable-free, finding tortellini or special, stuffed pasta to cook in broth on the market is not easy and so I thought of this idea.

Also to have a new dish that is honestly much more digestible than those meat tortellini that I ate when I was a child and of which perhaps many of us are also tired!

These goodies are soft and tasty, in broth they are truly delicious, but they can also be eaten dry with oil, sage and gomasio for example or with a vegetable sauce of our choice.

The Mulino Marello fresh pasta mixture helps to create a cohesive dough that absolutely does not require the presence of eggs or thickeners.

The delicate pumpkin gives a natural sweetness and softness, replacing the more traditional potatoes very well.

Rich in fiber and antioxidants, it is a food that we must get used to bringing to the table often during this winter period. An aid to our immune system like all orange vegetables rich in carotenoids, as well as a natural potassium supplement!