Nordic / English
  • Home
  • Recipes
  • Selfmade parpadelle with roasted pumpkin and meatballs

Selfmade parpadelle with roasted pumpkin and meatballs

  • 3 hrs
  • Hard
  • MicrowaveBreadmakerHand Blender
  • Renske

Ingredients

  • FOR THE PASTA DOUGH

  • FOR THE SAUCE

  • FOR THE MEATBALLS

Directions

Freshly made pasta, a creamy sauce, and tasty meatballs… What more do you want on a rainy autumn day?

Share

Steps

1

Put the pasta ingredients in the baking tray with the dough hook attached, insert in the bread maker, and select menu 31. Once the pasta is ready, wrap it in cling film, and allow it to rest in the fridge for approximately 30 minutes.

2

Divide the dough in two; for this recipe we only need half the amount, so you can freeze the other half and keep it for another time. Divide the remaining half in four parts, and run these through the pasta machine until you have nice, thin sheets.

3

Cut the sheets in even strips of about 1cm. Hang the pasta on a pasta rack or lay it down on a dry cloth on the sink. Let the pasta air dry for 1-2 hours.

4

Preheat the oven to 190 °C.

5

Peel the pumpkin and dice it in small cubes of 2x2 cm. Divide them over an oven tray together with a little oil, pepper, and salt and roast the diced pumpkin to perfection in approximately 40 minutes. Put half of the diced pumpkin in the beaker of the hand blender, together with the mascarpone. Use the blender to create a smooth sauce.

6

Chop the shallots very finely for the meatballs. Chop the black garlic finely as well. Mix the mince with the shallot, garlic, oregano, goat cheese, egg, and bread crumbs. Add some pepper and salt.
Make meatballs the size of a ping-pong ball.

7

Fry the balls in a large skillet for about 5 minutes, until they are golden brown on all sides.

8

Cut the remaining shallot in half rings and add them to the meatballs. Let them fry briefly and add the pumpkin cubes and the sauce. Heat up well and allow the meatballs to cook until they are done. Taste, and add seasoning if necessary.

9

Bring a large pan with water and salt to boiling point and cook the pasta for 2-3 minutes until it is done. Serve with some goat cheese and enjoy your meal!

Enjoy

Selfmade parpadelle with roasted pumpkin and meatballs

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
FOR THE PASTA DOUGH
200gr flour
250gr whole wheat flour
1.5 tsp salt
2 tsp oregano (dried)
2 beaten eggs add water in total 250gr
FOR THE SAUCE
1 pumpkin
1 shallot
100gr mascarpone
150ml water
FOR THE MEATBALLS
300gr beef mince
shallot
1 egg
3 cloves black garlic
50gr mature goat cheese coarsely grated
2 tsp oregano (dried)
2-3 tbsp breadcrumbs
salt and pepper

Renske

Renske

I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

Back to top