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1
Combine the all-purpose flour, semolina flour, spices and salt in a food processor fitted with the metal blade.
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2
Pulse to combine.
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3
Add the pumpkin, oil and eggs.
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4
Process in rapid pulses just until a coarse mixture forms.
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5
Turn dough onto a board dusted with semolina flour.
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6
Knead until the dough is a smooth ball.
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7
Wrap well in plastic wrap and chill for 30 minutes.
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8
Bring 6 quarts of salted water to a boil.
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9
Separate dough into 2-inch balls.
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10
Roll the first ball into a 9x18 inch rectangle.
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11
Dough should be just less than 1/8-inch thick.
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12
Place the rectangle on the wire surface of the chitarra.
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13
Run a rolling pin over the surface of the pasta, pressing down to cut the pasta.
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14
The pasta will fall to the ramp below.
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15
Gather the cut pasta and loosely place it in a pile, cover with a cloth to prevent it from drying out.
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16
Repeat with the remaining balls of dough.
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17
Cook the pasta in the boiling water for 5 to 8 minutes, or until al dente.
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18
Drain and toss with the Brown Butter Sage Sauce.
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19
Season to taste with salt and pepper and sprinkle with chopped pecans and freshly grated Parmesan cheese.
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20
Brown Butter Sage Sauce: In a hot saute pan, cook the butter until it is brown, about 2 minutes.
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21
Add the garlic and sage.
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22
Stir to combine (do not brown) and remove from heat.
