Malia Pasta Dough base

Italians use type “OO” flour when making pasta and whole eggs although we preferred the beautiful richness and the fine quality of a pasta with just yolks at Malia. "OO" Flour can be found at Italian groceries and your better grocerers. If you can’t find it, use all-purpose flour but not self-rising or you will end up with fluffy dumpling style concoctions.

INGREDIENTS

• 1 3/4 cups all-purpose flour (or type “00”), plus a little for dusting
• Kosher salt
• 4 large eggs, divided set aside the whites for sealing or other recipes

 Method

1.   Sift flour and a pinch of salt into a mound on a dry counter. Make a well in the center of the mound and add the egg yolks.

2.  Using your fingers or a fork, mix the eggs until smooth and uniform, then gradually incorporate the flour. Continue mixing until a smooth paste begins to form, then push flour over paste and work until dough comes together. (If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.)

3.  Work dough until it is uniformly moist, then using the heel of your hand, knead for about 10 minutes or until dough is smooth and firm. Shape dough into a ball, cover with plastic wrap, and let rest in a cool, dry place for at least 15 minutes or up to an hour.

4.   Proceed to shape the dough as desired.

Preparing your Pumpkin for the Filling

INGREDIENTS

• 1/2 bunch fresh thyme (about 15 to 20 sprigs)
• 2 tablespoons vegetable oil
• 1/2 medium Pumpkin or squash (use butternut, delicata, or kabocha), halved lengthwise
• 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
• Pinch nutmeg

• 1/4 cup Parmigiano-Reggiano cheese

Method
1. Heat the oven to 375°F. Sprinkle thyme and vegetable oil on a rimmed baking sheet. Season squash generously with salt and freshly ground black pepper, and place cut side down on the baking sheet. Bake until squash is completely soft, about 45 minutes. Set aside and allow to cool.

2. When squash is cool enough to handle, scoop the flesh from its skin and place in a large mixing bowl. Discard skin. Add vanilla seeds and nutmeg and season well with salt and freshly ground black pepper add Parmigiano. Mash mixture until it is evenly combined yet slightly chunky. Put mixture in a fine mesh sieve or colander set in a bowl, and let the excess liquid drain off for about 30 minutes.

 To make Ravioli you can roll out the Fresh pasta dough and make it an assembly line feature at your dinner party- children love this. Or you can cheat a bit and use wonton wrappers. I use a water glass as my "mold” for the Ravioli and either fold as half moons or use two disks for larger Ravioli.

3. To form ravioli, place about 2 teaspoons of the squash mixture on each ravioli disk or a wonton wrapper. Brush the edges with a pastry brush dipped slightly into the beaten egg, and close with a second wonton wrapper. Remove all air pockets and seal the edges well. (To prevent ravioli from sticking together, dust them with flour and don't stack them.) Bring a large pot of well-salted water to a boil over high heat.

4. When the water is at a rolling boil, add ravioli and cook until pasta is tender and filling is warm, about 3 minutes.