Mix eggs and flour to make simple fresh pasta, and do the same with eggs, flour, and cocoa to make fresh cocoa pasta. For the filling, remove the pulp from the baked pumpkin, add the crumbled amaretti biscuits, salt, pepper, and chopped Igor Gorgonzola Piccante. Mix everything until it reaches the consistency of a filling. Now divide the dough into pieces and overlap them, alternating the colors, pressing well and rolling them out with a rolling pin. Trim the edges, add the filling and extra spoonfuls of Leonardi Igor Gorgonzola Gran Riserva on top of the filling. Seal everything with a drop of water and trim the edges with a pastry wheel, forming a spiral and sealing the end. Cook the pappardelle in boiling salted water and season with thyme-infused butter and chopped hazelnuts. Enjoy!

FOR THE PASTA (simple)
• 180 g of flour
• 2 eggs
FOR THE PASTA (with cocoa)
• 120 g of flour
• 40 g of cocoa
• 2 eggs
FOR THE FILLING
• 750 g of pumpkin
• 150 g of amaretti biscuits
• 100 g of Spicy Gorgonzola by @igorgorgonzola
• Salt and pepper
• Gorgonzola Gran Riserva Leonardi @igorgorgonzola with feeling
FOR THE DRESSING
• 80 g of butter
• 50 g of chopped hazelnuts
• thyme