As the crisp autumn air sweeps through the vibrant streets of New York City, there's a certain warmth that only a comforting, homemade meal can bring. October marks the peak of pumpkin season, a time when kitchens across the city fill with the sweet and earthy aroma of this versatile squash. At Pasta Eater, we believe in celebrating seasonal ingredients with the timeless tradition of fresh, handmade pasta. This month, we invite you to discover a dish that perfectly encapsulates the spirit of fall: Garganelli with Pumpkin, Gorgonzola, and Walnuts.
The Irresistible Charm of Homemade Pasta in New York
There's something truly special about homemade pasta. It's not just about the taste, which is undeniably superior to store-bought varieties; it's about the experience. The rhythmic kneading of the dough, the delicate shaping of each piece, and the anticipation of a meal crafted with love. In a bustling city like New York, taking the time to create fresh pasta is a delightful escape, a culinary journey that connects us to generations of Italian tradition. Whether you're a seasoned pasta maker or a curious beginner, the joy of serving a dish made from scratch is unparalleled. Many New Yorkers are embracing this trend, seeking out the best fresh pasta experiences or even trying their hand at making it at home.
October's Golden Gem: The Pumpkin
Pumpkin isn't just for pies and lattes; it's a culinary powerhouse that shines brightest in autumn. Rich in vitamins and antioxidants, its naturally sweet and creamy texture makes it an ideal base for savory dishes. For this recipe, we recommend using a sugar pumpkin or a butternut squash for their dense, flavorful flesh. When you're strolling through a New York farmers market in October, you'll find an abundance of these golden beauties, ready to be transformed into something extraordinary.
Garganelli: The Perfect Canvas for Fall Flavors
Why garganelli? This distinctive, ridged, quill-shaped pasta is a fantastic choice for heartier sauces. Its unique form, created by rolling small squares of pasta dough around a dowel and pressing them onto a gnocchi board, allows it to beautifully capture and hold creamy sauces. The ridges provide an ideal texture, ensuring every bite is bursting with flavor. It's a delightful alternative to more common pasta shapes and adds an elegant touch to any meal.
A Symphony of Flavors: Gorgonzola and Walnuts
The combination of pumpkin, gorgonzola, and walnuts is a match made in culinary heaven. The sweetness of the pumpkin is perfectly balanced by the pungent, creamy notes of gorgonzola cheese. We suggest using a milder gorgonzola dolce to ensure it complements rather than overpowers the other ingredients. The toasted walnuts add a crucial textural contrast and a nutty depth that ties all the flavors together, creating a sophisticated and incredibly satisfying dish. This trio of ingredients creates a rich, complex profile that is both comforting and exciting.
Your October Homemade Pasta Recipe: Pumpkin, Gorgonzola & Walnut Garganelli
Ready to bring the flavors of fall to your New York kitchen? Here's how to create this exquisite dish:
Ingredients:
For the Garganelli (or 1 lb of your favorite fresh pasta):
* 2 cups (250g) "00" flour or all-purpose flour
* 2 large eggs
* 2-3 tablespoons water (if needed)
* Pinch of salt
For the Sauce:
* 1.5 lbs (approx. 680g) pumpkin or butternut squash, peeled, seeded, and diced
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1/2 cup (120ml) vegetable broth or pasta water
* 4 oz (115g) Gorgonzola dolce, crumbled
* 1/2 cup (60g) walnuts, toasted and roughly chopped
* Fresh sage leaves, chopped (for garnish)
* Salt and freshly ground black pepper to taste
Instructions:
1. Make the Pasta: On a clean surface, make a well with the flour. Crack the eggs into the center and add a pinch of salt. Gradually incorporate the flour into the eggs with a fork, then knead for 10-15 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes. Roll out the dough thinly (about 1/16 inch thick) and cut into 1.5-inch squares. Roll each square around a dowel (or a thin wooden stick) and press it onto a gnocchi board (or a fork) to create the ridges. Set aside on a floured tray.
2. Roast the Pumpkin: Preheat oven to 400°F (200°C). Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. Prepare the Sauce Base: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Combine and Simmer: Add the roasted pumpkin to the skillet. Pour in the vegetable broth or pasta water and bring to a gentle simmer. Use a fork or potato masher to lightly mash some of the pumpkin, creating a slightly chunky sauce. Stir in the crumbled Gorgonzola until melted and creamy. Season with salt and pepper to taste.
5. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the garganelli and cook for 2-4 minutes, or until al dente. Reserve about 1/2 cup of pasta water before draining.
6. Finish the Dish: Add the drained garganelli directly to the pumpkin gorgonzola sauce. Toss gently, adding a splash of reserved pasta water if needed to achieve a silky consistency. Stir in most of the toasted walnuts.
Serving Suggestions
Serve your Pumpkin, Gorgonzola & Walnut Garganelli immediately, garnished with fresh chopped sage and the remaining toasted walnuts. A drizzle of high-quality olive oil can also enhance the flavors. This rich and hearty dish pairs wonderfully with a crisp, dry white wine like a Pinot Grigio or a light-bodied red such as a young Chianti. For a complete meal, a simple green salad with a vinaigrette dressing would be a perfect accompaniment.
Share Your Fall Pasta Creations!
We hope this recipe inspires you to embrace the flavors of autumn and the joy of homemade pasta. There's no better way to celebrate October in New York than with a delicious, comforting meal shared with loved ones. Try this garganelli with pumpkin, gorgonzola, and walnuts and let us know what you think! Share your creations on social media and tag Pasta Eater – we love seeing your culinary adventures!
