Serves Approximately 6 People

Pasta Dough:
3 + Cups Unbleached All Purpose Flour
5 Large Eggs
1 tsp. Salt
2+ oz. of Water (use as needed)

METHOD:
Combine all ingredients in a large bowl and knead until smooth and elastic in appearance, about 10 minutes.

Cover dough and let rest in refrigerator for about 30 minutes.

Divide dough into four equal pieces and begin using pasta machine to roll out dough.

Pumpkin Filling:
1 Medium Cooking Pumpkin (2-3 lbs.)
1 tsp. Ground ginger
1 tsp. Ground Cinnamon
6 oz. Marscapone Cheese

METHOD:
Clean pumpkin by cutting into quarters and scraping out the stringy pulp. Cut off stem. Cut quarters into chunks.

Place in an oiled roasting pan and cook in a 350 degree oven, until tender, about 1 to 1 1/2 hours. Remove and cool.

Scrape flesh from skin and puree roasted pumpkin meat.

Blend in spices and marscarpone into puree.