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kabocha, sage, & crème fraîche pappardelle

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kabocha, sage & creme fraiche pappardelle // a vermont creamery giveaway!

You guys, I am so excited about these next few months. It’s Thanksgiving soon, which means feasting galore (and sides-a-palooza!), and after that it’s the run-up to Christmas, which is pretty much a giant, no-holds-barred excuse to bake every single holiday cookie I can think of, and then it’s Christmas for real, and we’ll be flying out to see my family for the first time in over a year! Such good things ahead.

Best of all, in the true spirit of the giving season, I’ll be participating in a couple of giveaways that I’m super pumped about.  And the first of them is today! I’m teaming up with some amazing bloggers and Vermont Creamery to give away products from a whole set of stellar Vermont businesses. There’s chocolates, a cake carrier, a French taper rolling pin (that you could use to make this pasta!), adorable stationery, maple syrup and maple cream, and, of course, a droolworthy amount of Vermont Creamery crème fraîche, goat cheese, and cultured butter.  Not only are Vermont Creamery’s products some of the best I’ve ever had, but every one of the lovely people I’ve had the pleasure of working with has been unfailingly wonderful.  There’s something special about a brand where it’s so evident that everyone there truly cares about their mission, the quality of their products (all handmade in Vermont!), and the lives that they touch through their business.  It shows in everything from the unbeatable quality of the products they offer to this thoughtfully curated giveaway.  (And I mean, they post cute goat Instagrams.)  I’m truly honored to pair up with them.

kabocha, sage & creme fraiche pappardelle // a vermont creamery giveaway! kabocha, sage & creme fraiche pappardelle // a vermont creamery giveaway! kabocha, sage & creme fraiche pappardelle // a vermont creamery giveaway!

For my contribution to Vermont Creamery’s month-long crème fraîche celebration, I went for a homemade pappardelle. I think every time I’ve made pasta by hand, there’s a moment halfway through where I’m totally, utterly convinced I am not going to make it to the end. It always starts with a false sense of confidence (like, oh, it’s still totally okay I don’t have a pasta machine! Last time wasn’t that hard. I was just sore for like, a day. Two days? Plus, this time I’m using that recipe that’s supposed to be way easier to roll out by hand. So doable!) Then, piles of flour, ten egg yolks and two burning biceps (triceps?) later, I’m dusted head-to-toe with flour and swearing to Bowl #2 and anyone who will listen, this is impossible, I’m not convinced my arms are still connected to my body, tie me to the mast and never let me be tempted by the siren that is homemade pasta ever again.

So maybe I need an arm workout or two.

But with Vermont Creamery crème fraîche waiting for the sauce, I think it was a little easier (maybe?) to soldier through this time! And in truth, there’s just something so beguiling about seeing your own handmade, sunny-yellow noodles bobbing merrily to the top of a pot of boiling water, looking just like something you previously never thought you’d be able to make yourself. Here, I used an adaptation of Jeffrey Steingarten’s tajarin recipe, cut a little wider for pappardelle (and made with, as you might have guessed, a terrifying number of egg yolks). It was my favorite homemade pasta so far — the extra egg yolks do make it much easier to work with, and the noodles that resulted were eggy, toothsome, and satisfying, especially when tossed in a tangy-sweet sauce made from crème fraîche, kabocha puree, and a touch of spice, with a little bit of brown butter and sage for an earthy undertone. I took one bite of this pasta and remembered exactly why — in a month or two — I’ll be willing to give this a shot again.

kabocha, sage & creme fraiche pappardelle // a vermont creamery giveaway! kabocha, sage & creme fraiche pappardelle // a vermont creamery giveaway!

As for the giveaway, I’m still pondering how to rig this to win it all myself. But until I figure it out, you can use the widget below to enter! 🙂

a Rafflecopter giveaway

kabocha, sage & creme fraiche pappardelle // a vermont creamery giveaway! kabocha, sage & creme fraiche pappardelle // a vermont creamery giveaway! kabocha, sage & creme fraiche pappardelle // a vermont creamery giveaway!
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Kabocha, crème fraîche & sage pappardelle

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This season I’ve been trying my hand at different squashes than pumpkin, as much as I love my old standby. This recipe uses kabocha, an Asian variety of winter squash that’s almost unfairly sweet — I loved it. But you should feel free to use whatever puree you have on hand, from a good old can of Libby’s to butternut, acorn squash, or delicata.

If you’re wary of the high number of egg yolks in the pasta, try 2 cups flour and 4 large eggs instead — though it may be difficult to roll it out by hand to your desired thinness. A pasta machine would be best in that case. And of course, feel free to use storebought fresh pappardelle or substitute your favorite pasta recipe.

  • Yield: serves 3-4. 1x

Ingredients

Scale

for the pappardelle (adapted from Jeffrey Steingarten):

  • 2 cups (250 grams) all-purpose flour (or 00 flour, if you prefer or if you can get it)
  • 1/4 teaspoon salt, plus more for boiling the water
  • 10 egg yolks
  • extra flour, for dusting

for the sauce:

  • 2 tablespoons butter
  • 7–8 sage leaves (a small handful)
  • 2/3 cup kabocha puree (see Notes below)
  • 1/4 cup creme fraiche
  • 1/8 teaspoon cinnamon
  • Pinch nutmeg
  • about 1/4–1/3 cup reserved pasta water, for thinning
  • Salt and pepper, to taste
  • 2–3 tablespoons chopped walnuts or almonds, for garnish (optional)

Instructions

  1. Combine the flour and salt in a large bowl. Make a well in the center, and add the egg yolks. Stir with a wooden spoon until it comes together into a dough. On a lightly floured surface, knead the dough until smooth and elastic, about 5-10 minutes. Wrap in plastic wrap or place in a Ziploc bag and let rest for 45 minutes to an hour.
  2. Cut dough into several pieces. If rolling the pasta by hand, place one portion of the dough on a well-floured surface and roll it out into as large a rectangle as you can manage, then fold the sheet in half or into thirds and roll it out again, and repeat as many times as you’re able. This can be tough by hand (though probably tougher for me than it should have been!) so just do it as many times as you can comfortably manage, rolling the pasta sheet as thin as you can each time. If using a pasta machine, see this post for instructions on how to prepare this recipe.
  3. To cut the noodles, generously dust the sheet with flour, then roll the sheet up into a log, cinnamon-roll style, and slice using a serrated knife to your desired width. Tajarin is technically a very thin-cut noodle, but I went with wider pappardelle here. Once sliced, unroll the individual noodles and toss generously in flour to make sure it doesn’t stick together. Set aside.
  4. Melt the butter over medium-low heat in a large saucepan or wok. Add the sage leaves and cook, stirring, until butter browns and sage leaves are crispy (about 2 minutes). Remove the sage leaves and set aside. Add the kabocha, creme fraiche, nutmeg and cinnamon and stir until smooth. Taste and season with salt and pepper to taste. Turn the heat to its lowest setting to keep the sauce warm while the pasta cooks.
  5. Bring a large pot of well-salted water to boil, then add the fresh pappardelle. If handmade, it should take no longer than 1-2 minutes for the pasta to cook. Generally, the pasta is done when the noodles float to the surface.
  6. Use a pasta claw or tong to remove the pasta and add it directly to the sauce, letting some of the starchy water come with it. Toss the pasta until well-coated in sauce. If you’ve turned the heat off, you may want to turn it back to low for this step. Add another ladle or two of the pasta water as needed to loosen the sauce. Garnish with the reserved sage leaves and a handful of chopped walnuts or almonds, if desired. Serve immediately.

Notes

To make your own kabocha puree, use a sturdy knife to slice the kabocha in half. Lightly oil the cut sides, then place on a baking sheet and bake at 450 for about 40-50 minutes, or until kabocha is tender. Scoop out the seeds and use a food mill or food processor to puree.


Reader Interactions

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    • tworedbowls

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

      Reply

    • tworedbowls

      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!!

      Reply

  4. Kathryn

    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.

    Reply

    • tworedbowls

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

      Reply

  7. Amanda

    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.

    Reply

    • tworedbowls

      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!

      Reply

  8. jenna @ justjfaye.com

    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…

    Reply

    • tworedbowls

      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 :):)

      Reply

  9. Christina Dey

    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! =)

    Reply

    • tworedbowls

      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!

      Reply

  15. rovinglights

    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.

    Reply

  18. Monica

    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!

    Reply

  22. carey

    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…

    Reply

  26. cakeoversteak

    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.

    Reply

  27. sundiegoeats

    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 🙂

    Reply

  32. Maria Balcazar

    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…

    Reply

  35. dinnersforwinners

    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!

    Reply

  37. Lindsey

    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

    Reply

  40. wallflourgirl

    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!

    Reply

  43. Sarah | The Sugar Hit

    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!

    Reply

  45. Ellie@fitforthesoul

    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 😀

    Reply

  48. Katie

    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 🙂

    Reply

  50. Sarah @ SnixyKitchen

    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:)

    Reply

  51. Meghan Faulkner

    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!

    Reply

  54. stephanie

    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 🙂

    Reply

  56. Sonja

    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!

    Reply

  57. cococakeland

    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

    Reply

  58. Andrew

    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!

    Reply

  65. cori

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

    Reply

  66. Sini | My Blue&White Kitchen

    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

    Reply

  67. Rasa @ This Fox Cooks

    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.

    Reply

  68. Katie @ Butterlust

    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*

    Reply

  70. AnnaZed

    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}

    Reply

  74. Esther

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

    Reply

  77. Monique L

    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

    Reply

  80. Pang @ circahappy

    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!!!!!!

    Reply

  85. Nik@ABrownTable

    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.

    Reply

  90. Liz S.

    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.

    Reply

  93. Nikki

    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.

    Reply

  106. Anonymous

    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!

    Reply

  109. Noel B

    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!

    Reply

  110. L

    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.

    Reply

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