Ingredients for 4 people
- 600 g of Mantuan pumpkin
- 200 g yellow (or red) potatoes
- 250 g of flour (or whatever it requires)
- 1 egg optional
- Salt to taste.
- Pepper as needed.
- Truffle butter
- 1 fine black truffle
Cut the pumpkin into large wedges, removing the seeds but keeping the peel. Wrap the wedges in tinfoil and bake the pumpkin at 200 ° C in a preheated oven for about 1 hour, until the pulp is soft. Meanwhile, boil the potatoes in cold salted water for 40 minutes, or in a pressure cooker for 10 minutes after the whistle.
Once the pumpkin and potatoes are ready, mash them while still hot on a pastry board and let them cool. Mix with salt and add the flour a little at a time, until the mixture is elastic and compact.
At this point, roll out the dough and form small pieces, then mark them with the tines of a fork.
Once ready, dip them in boiling salted water and when they rise to the surface, drain them.
I recommend dressing them with melted butter and a sprinkling of Parmesan in a pan.
Serve hot with fresh black truffle flakes.