A great dish for the whole family.
Mario Batali's Pici With Butternut Squash
- FOR THE SAUCE:
- 1 1/2 pound Eggless Pasta Dough
- 3 cup Butternut Squash (peeled and cut into 1/2-inch cubes)
- 1 Leek (cut into matchsticks)
- 3 tablespoon Extra Virgin Olive Oil
- Freshly ground Pepper
FOR THE PASTA DOUGH:
- 2 cup Semolina Flour
- 2 cup All-Purpose Flour
- FOR THE PASTA DOUGH: Mound the flours in the center of a large wooden board.
- Make a well in the center of the flour and add the water a little at a time, stirring with your hands until a dough forms. As you incorporate the water, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
- When about half of the flour is incorporated, the dough will begin to come together in a shaggy mass. Start kneading the dough, using primarily the palms of your hands. You may need more or less water depending on the humidity in your kitchen. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits.
- Lightly flour the board and continue kneading for 10 more minutes, dusting the board with more flour when necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and let rest for 30 minutes at room temperature before serving.
- Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- Meanwhile, in a large skillet, heat the olive oil over medium-high heat, then add the leeks and butternut squash. Season with salt and sauté, stirring frequently, until butternut squash his lightly browned and tender, about 10 minutes. Remove pan from heat when finished.
- While butternut squash sautés, shape the pasta into golf ball-sized balls. One at a time, on a surface very lightly dusted with flour, roll each one into a rope 1/4-inch thick and 16 to 18 inches long. Cut the ropes into 5- to 6-inch-long pieces and set aside on a baking sheet dusted with semolina.
- Drop the pasta into the boiling water and cook until tender, 7 to 8 minutes. Drain the pasta, toss into the pan with the leeks and butternut squash, and stir gently over medium-high heat for 1 minute. Season with salt and pepper and erve.