FOR THE PUMPKIN Let’s start with the filling of the fresh pasta: cut the pumpkin in half (the portion we will use), clean it and remove the seeds by hollowing out the inside with a spoon. Place it on a baking tray lined with baking paper, peel-side up, and sprinkle some sage, rosemary, and a clove of garlic underneath for flavor. Bake in a preheated static oven at 190 degrees for about 45 minutes.

FOR THE FRESH PASTA Let’s prepare the fresh pasta: on the work surface, create a fountain with the flour, place the eggs and yolk in the center and begin beating with a fork, incorporating all the flour. Once the mixture begins to take shape, work it with a spatula and then knead with your hands until you obtain a smooth dough. Cover it with a bowl and let it rest at room temperature while you prepare the filling.

FOR THE FONDUE Let’s move on to the fondue: in a small saucepan, very slowly melt the sweet gorgonzola together with a little milk.

FOR THE FILLING Once the pumpkin has cooled, place it in a bowl, working it delicately with a silicone spatula to make it soft. Season with salt and pepper and add the crumbled amaretti biscuits.

LET’S SHAPE THE DOUGH After resting, let’s get back to the dough: sprinkle the dough with a little flour, cut it in half and, gradually decreasing the thickness, roll it out with the help of the appropriate machine (mine goes from 0 to 9, I rolled it out to 7). We create sheets of pastry about 2 mm thick and cut out circles with a pastry cutter (I used one with a diameter of 8 cm). Place a spoonful of filling in the center of each circle and close the dough as you prefer. If we want to make cappellacci, first we create a crescent shape, making sure the edges of the dough adhere well, then with a light pressure of the index finger we make a small indentation in the center of the filling and pull the outer corners towards each other, sealing them well so that they don’t come apart during cooking.

FOR THE SAGE OIL For the sage oil, blanch the sage and parsley for 1 minute and then immediately immerse them in ice water to stop the cooking and fix the color. Drain the herbs well, chop them roughly and put them in a blender together with the seed oil. Blend until smooth, then transfer to a saucepan and simmer for 30 seconds. Using a very narrow sieve lined with a cloth or cheesecloth, strain the oil into a container to remove any residue. We put the green oil in a piping bag and let it rest for 30 minutes, until we notice a slight difference in color near the tip. At this point, prepare two bowls: a small one, which we’ll use to remove the very first bit of “impurities” still present in the oil, by slightly cutting the tip of the piping bag and pouring it in; a larger one, in which we can store our now-prepared oil. FOR

FINISHING Cook the cappellacci in boiling salted water; they will be ready in about 4 minutes (it depends a lot on the thickness of the pasta). While they are cooking, melt two knobs of butter (about 30 g) in a pan together with half a ladle of cooking water, mixing well to emulsify everything. Once ready, transfer the cappellacci to the pan and season them with the sauce. We serve the gorgonzola fondue, on top of which we’ll arrange the cappellacci, a few more crumbled amaretti biscuits, a drizzle of sage oil, and some flakes of spicy gorgonzola to finish it all off.

SERVES 4 PEOPLE
For the fresh pasta:
• 250 g 00 flour
• 2 eggs + 1 yolk
• Salt
• 500 g delica pumpkin (about half)
• 2 sprigs of rosemary
• Sage
• 1 clove of garlic
• Pepper
• 30 g crumbled amaretti biscuits
For the fondue:
• 200 g Gorgonzola Dolce Igor
• 2 tablespoons semi-skimmed milk
For the sage oil:
• 1 large bunch of sage
• 200 ml sunflower seed oil
• 1/2 bunch of parsley
To complete:
• Butter
• Igor’s Spicy Gorgonzola Flakes