Method

• 1.
  To make the pasta, place the flour on a work surface and make a well in the centre. Add the eggs, a pinch of salt, then gradually incorporate the eggs into the flour to form a dough. Knead for 5–8 minutes until smooth. Wrap in cling film and chill for 30 minutes.
• 2.
  Divide the dough into 4 portions. Starting on the thickest setting of your pasta machine, run one portion through 2– 3 times, folding it in half each time. Continue rolling the dough 2– 3 times, reducing the thickness each time, until 2mm thick. Place pasta sheet on a semolina- dusted tray and cover with a clean tea towel while you roll remaining dough. Dust each sheet of pasta with semolina then, using a sharp knife, slice each sheet into rough rectangular shapes that resemble handkerchiefs.
• 3.
  To make the sauce, heat up the oil in a large pan, add the pancetta and sage and cook for 2– 3 minutes or until crispy. Remove pancetta and sage from the pan. In the same pan add garlic, pumpkin and butter. Cook for 1–2 minutes, then add 1– 2 tablespoons of water and turn the heat down.
• 4.
  Cook, covered, for a further 3–4 minutes or until the pumpkin is soft. Season with salt and pepper, add pancetta and sage to the pan and set aside.
• 5.
  Bring a pot of salted water to the boil, cook the pasta for 1–2 minutes or until al dente, strain and toss straight into the sauce. Serves 4–6. Serve hot!