129 comments

    • tworedbowls says:

      November 13, 2014 at 7:35 pm

      Thank you so much, Kristin!! The cinnamon was a weird but somehow delightful addition. 🙂 I hope you love it if you try it!

    • tworedbowls says:

      November 13, 2014 at 7:37 pm

      I would not at all blame you for shying away from handrolled pasta 😉 in fact, I was probably super jealous of you when I was in the depths of my pasta despair! But I hope you love it if you try it :):) it definitely is worth it (plus you feel like you burned some calories, woop woop)! Thank you so much for the kind comment, Lindsey!!

  1. says:

    November 12, 2014 at 8:01 am

    I often use creme fraiche as a quick pasta sauce; I love the richness and tang that it brings. I normally pair it with leeks and garlic and a bucketload of parmesan but I’m really excited to try this version. It sounds so incredibly delicious and I want to dive straight into that bowl of pasta.

    • tworedbowls says:

      November 13, 2014 at 7:39 pm

      Oh my goodness, that sounds incredible!! I’m so glad you mentioned it because I’m so going to try that next. Thanks, friend 🙂

  2. says:

    November 12, 2014 at 8:30 am

    This looks amazing. I don’t have a pasta roller either and have been too scared to attempt it without one, but you’ve inspired me. I’ve got muscles! I can do it! The sauce looks amazing. I love Vermonters. They really do take pride in their work.

    • tworedbowls says:

      November 13, 2014 at 7:41 pm

      HA yes!!!!!! You can totally do it!!! If I can, you most def can 🙂 And it’s so true — VT-ers are truly inspiring. Thanks so much for stopping by, Amanda!

  3. says:

    November 12, 2014 at 8:41 am

    This pasta looks INCREDIBLE. I love the flavor combination and want to curl up with a big bowl of it tonight. I made homemade pasta once in a cooking class, but don’t know if I could quite tackle it in my own kitchen…

    • tworedbowls says:

      November 13, 2014 at 7:42 pm

      Ooh, if you’ve made it before, I bet you could totally do it again :):) (Honestly, I believe anyone can if I did!) Thank you so much for the kind words, Jenna :):)

  4. says:

    November 12, 2014 at 9:29 am

    I love pumpkin and sage together, especially with pasta. I’ve never attempted homemade pasta, but this could be the recipe that changes that! The giveaway looks incredible, too! =)

    • tworedbowls says:

      November 13, 2014 at 7:43 pm

      It’s true, you really can’t go wrong with squash + sage! (+ carbs!) And yes, doesn’t everything in the giveaway look incredible?? I want it all!

  5. says:

    November 12, 2014 at 10:54 am

    As an English lass, I won’t be celebrating thanksgiving but I’m with you on the excitement for Christmas: I’m all preped to get SO MUCH BAKING done and this year I’m doing the Great Food Blogger Cookie Swap, which I’m so excited for!
    As for the pasta: looks so good. I’ve tried making my own pasta a few times now but I need practice.

  6. says:

    November 12, 2014 at 11:22 am

    Pappardelle is possibly the best kind of pasta on earth. : ) And I have recently been introduced to kabocha and am hooked – in fact, I’m having some with lunch today. Needless to say, this pasta, with that creamy creme fraiche, sounds incredible! And what a giveaway! This is definitely the best time of year. Thanks!

  7. says:

    November 12, 2014 at 12:00 pm

    What what omg what. How has this ten egg yolk pasta eluded me until now?!?!!?asd;’l,kjlf!!!

    I too live the hand-rolled pasta life, and I usually have to take a sanity break halfway through rolling out a big sheet of dough. (The worst part is that I have a pasta machine, but it won’t clamp onto the counter edge because the maroon that installed the counter tops a few years ago put in some weird wooden molding all along where the underneath of the counter meets the cabinets. I can discern no purpose for it, except perhaps to infuriate me.)

    Kabocha was my go-to squash last year, and it has remained a favorite so far this year. Love the idea of pairing it with creme fraiche! I need to make this asap, because fall and thousand egg pasta and several containers of creme fraiche still in my fridge…somehow…

  8. cakeoversteak says:

    November 12, 2014 at 12:49 pm

    Whoaaa dang girl dang this sounds so good! This kind of pasta has been one of my total favs lately. I love that brown butter-sage-squash situation. Ugh it’s so good. And how do you always make your photos have such a lovely mood? You’re a wizard.

  9. says:

    November 12, 2014 at 1:26 pm

    Love super wide cut pasta, not sure how the shape affects taste but tagliatelle or the handkerchief one is soo much better than my two least favorite pasta types: bowtie and elbow.

    Creme fraiche always makes me think of that one South Park episode on foodies/food network 🙂

  10. joannabanana21 says:

    November 12, 2014 at 3:51 pm

    i’ve actually never tried creme fraiche!! i’ve never seen a recipe using it but if i won, i’d try this!

  11. Maria Balcazar says:

    November 12, 2014 at 4:16 pm

    this sounds delicious… it may be my winner recipe for this one Thanksgiving:) so excited!
    and you are right… creme fraiche are AWESOME!
    nothing beats their goat’s milk cheese on a simple racker after a long day and while cooking dinner…

  12. says:

    November 12, 2014 at 5:01 pm

    Kabocha is soooo my favorite squash the last couple years! It seems crazy rich for such a healthful vegetable, and the color is insane. Once I had my husband pick one up from the store for us, and it was like a local, organic squash and it was like FIFTEEN DOLLARS. I almost shed a tear. They are less than a buck a pound at my favorite Asian market! Gah. Anyway, that was some awesome and expensive soup 🙂 Your pasta could not be prettier and I LOVE that crispy, butter-fried sage! Isn’t it tempting to put it on everything? I’ve never seen such an egg-yolk heavy pasta dough…. I am astounded. Must try! Wish you could come over and use my Kitchenaid pasta attachment! Makes quick work of the whole situation 🙁 Your poor biceps. Thanks for going through it for us!

  13. says:

    November 12, 2014 at 6:02 pm

    i’m convinced that rolling pasta dough by hand is the best way to go (perhaps that’s because i’ve never rolled it any other way!), but there is something so super satisfying in the end when you know you’ve done it all yourself. this dish is noodle perfection! and kabocha puree sounds like a creamy, squash dream! bravo, girlie, this is way awesome! xoxo

  14. says:

    November 12, 2014 at 7:05 pm

    Hohoho–I am ALL about seeing those wide yellow strips bobbing up to the top of a merrily bubbling pot! I just can’t wait for this pasta and all those holiday cookies to ramp into full gear in a few weeks. Happy Wednesday, Cynthia!

  15. says:

    November 12, 2014 at 7:06 pm

    Wow! This looks fantastic,and I’m adding it to my “must make” file. This year we are having Thanksgiving at our house, and my parents are coming into town.

  16. says:

    November 12, 2014 at 7:54 pm

    Firstly – I can’t BELIEVE you rolled this pasta by hand! Your guns must be Michelle Obama level amazing by now, because these noodles are perfect!

    Secondly – Squash pasta with sage is one of my absolute favourite, favourite, favourite things to eat and this looks like an incredibly silky, delicious version!

    Thirdly – thanks for the sides-a-palooza shout out, lovely lady!

  17. says:

    November 12, 2014 at 8:06 pm

    Ahhh there you go again!!!!! I am simply astounnnnnded by this recipe, and the noodles are absolutely gorgeous and your arm workout was well worth the struggle…i def am excited to make (once again) homemade pasta and actually succeed this time, puahaha, as well as some korean dishes that are less known to the general public 😀

  18. Katie says:

    November 12, 2014 at 11:23 pm

    This pasta-making post reminded me of one of my favorite childhood books, Granny Torrelli Makes Soup by Sharon Creech. Love your writing, love your photos, love your blog! Thank you xx 🙂

  19. says:

    November 13, 2014 at 12:27 am

    These photos are simply stunning – I love the shot of the eggs in the bowl. I’ve never had any luck rolling out my own pasta – I have ZERO upper arm strength – so I’m mighty impressed, my dear! And hungry now, thanks to you:)

  20. Meghan Faulkner says:

    November 13, 2014 at 2:44 am

    I’ve always been terrified of homemade pasta, so I can understand your frustration. But what came of it is gorgeous! Those noodles are perfect, especially topped with that sauce. Lovely!

  21. says:

    November 13, 2014 at 11:04 am

    I’ve never heard of kabocha before, but I’m already sold seeing as it’s a squash 😉 Was in love with this dish as soon as I saw that it contained pappardelle, butter and sage – three ingredients that spell perfection right there! x

  22. stephanie says:

    November 13, 2014 at 12:19 pm

    everything about this is extra, extra cozy to me. i love the kabocha sauce with the creme fraiche and homemade pappardelle….swoon. i hope you’re arms are feeling up to it, cause i think i need to come over for dinner 🙂

  23. says:

    November 13, 2014 at 2:05 pm

    Yum! That pasta looks like something I would curl up on a sofa with watching bad TV and keeping warm in this cold weather.

    I personally like creme fraiche in a ramekin with an egg baked with some dill. It is so simple but so delicious!

  24. says:

    November 13, 2014 at 2:39 pm

    i’ve never made my own pasta – why?? i heart kabocha! mmm i love how easy and beautiful roasted squash is.

    haha, make pasta like this a few times a week and your arms will be RIPPED! ^__^ can i come over and make a beautiful flour-y mess with you one day? xo

  25. says:

    November 13, 2014 at 2:57 pm

    Beautiful dish! As a fellow pasta making machine-less chef, I’m with ya … it’s a labor of love but so worth it. We’ll definitely be trying this over at TBAFP’s kitchen. I have a Belgian style golden ale that it would pair perfectly with. Thanks!

  26. cori says:

    November 14, 2014 at 5:54 am

    Looks incredible – I love pasta and eat squash all year long as a nighttime snack…and love pureeing for sauces to thicken. YUM

  27. says:

    November 14, 2014 at 9:11 am

    You haven’t seen your family in over a year? Wow, that must be so hard; at least it would be for me (I’m such a family person myself). So YAY to holiday season and to seeing your family again!! Beyond happy for you, Cynthia!
    But let me say a few words about this post. What about “gorgeous”? Seriously, I love it, everything actually! These pics are top-notch and I’m definitely going to make this fall pasta goodness soon. xoxo

  28. says:

    November 14, 2014 at 9:35 am

    Your pasta looks gorgeous! I admit that when I make fresh pasta, I bring in Mr. Fox to do the heavy kneading. I’ve been playing with kabocha as well, but I’ve been finding it very sweet. Can’t wait to try this recipe and see if the creme fraiche cuts through the sweetness.

  29. says:

    November 14, 2014 at 1:26 pm

    On this hectic/chilly Friday, I would LOVE to escape and curl up to a big comforting bowl of this pasta!!! Pasta happy hours should totally be a thing! HOORAY FOR THE HOLIDAYS AND SEEING YOUR FAM!!! *claps*

  30. says:

    November 14, 2014 at 2:57 pm

    Your recipe looks divine. My crème fraîche recipe is using a similar wide noodle (though not quite so wide, more like linguine noodle) some salmon, the crème fraîche and real fresh peas (which Trader Joe’s usually has).
    ******************
    {in the contest I am Margot Core on the Rafflecopter}

  31. Esther says:

    November 14, 2014 at 6:44 pm

    There’s nothing like homemade papardelle! It’s a my absolute favorite pasta~ Your photography is so beautiful and delicious!

  32. Monique L says:

    November 14, 2014 at 8:46 pm

    Nothing says yummy like making your own pasta. Recipe looks great.. interesting idea about combining cinnamon and pasta. I look forward to trying this. Thanks for expanding my taste palette

  33. says:

    November 15, 2014 at 12:11 am

    Your homemade pappardelle is totally wonderful. I hope I can muster my courage to make my own homemade pasta someday, especially to make it without using any pasta maker!!!… Bravo!!!

    Love all your photos as ALWAYS, Cynthia cause I usually leave your page drooling for your food, oh and by the way, so happy you get a chance to fly home soon. Yay!!!!!!

  34. says:

    November 15, 2014 at 1:13 pm

    I’ve been considering investing in a pasta roller, not sure if I need another gadget! But you’ve convinced me that I could do without one, you’ve done such a beautiful job making these.

  35. says:

    November 16, 2014 at 6:31 am

    This recipe looks divine! For Thanksgiving, I’m planning a traditional (but still relatively healthy) spread for my family, friends, and myself. 20 people in attendance this year.

  36. Nikki says:

    November 16, 2014 at 1:45 pm

    I just came across your blog this afternoon, and I am so excited to explore your gorgeous recipes! This pasta looks phenomenal! I can’t wait to give it a try.

  37. Anonymous says:

    November 18, 2014 at 8:23 pm

    Pappardelle is seriously my favourite pasta. Yours looks incredible, Cynthia – absolutely perfect! And these photos are gorgeous. I’m always in awe of how you take such beautiful, artful process photos. And I feel ya girl, on the holiday high. I’m always happy from October to December because of all the fun and the amazing food-binging! Bring on the stretchy pants!

  38. says:

    November 20, 2014 at 2:20 am

    Some of my favorite food memories are of travelling to Vermont in late summer, and eating Vermont Creamery Creme Fraiche on locally baked artisan bread with slices of organic apple and a drizzle of raw honey, ok- and maybe a little almond butter swipe here and there! It was the most delicious creamy taste and texture I’d ever had, (and I’m from Wisconsin! a fellow dairy state!) and I was hooked, a perfect addition to a post-hiking or skiing day outdoors. I’ll be serving bowls of organic roasted beet borscht as a light soup course during the holidays, and the deep red color of the beet broth, combined with fresh green herbs on top of a dollop of Vermont Creamery Creme Fraiche is going to be a cheerful, nourishing reminder of this holiday season’s color palette. Thanks for reminding me of this great foodie staple!

  39. L says:

    November 21, 2014 at 5:32 pm

    This looks amazing! Kabocha is my favorite kind of squash, and I bet it would be great with all the other flavors you have here. I don’t have a pasta machine either, and have never been brave enough to try making it by hand… really impressed at how nice the picture looks.

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