There’s something utterly magical about homemade pasta. It’s flour, eggs, and a bit of faith, really. But when it works — oh, it works. I made this squash tagliatelle on a chilly Sunday with Radiohead humming low in the background, squash roasting away and the kitchen smelling like toasted sage and sweet, nutty warmth.
This recipe’s got that cozy, autumnal glow to it — like putting on your favourite jumper that still smells like bonfire night. It’s one for slow afternoons and generous forks. If you’ve never made pasta from scratch, don’t sweat it — it’s a bit like riding a bike, except with more carbs and less falling.
Why You’ll Love It
- That squash sauce? It’s like a hug in a pan.
- Fresh pasta is way easier than you think — and madly satisfying.
- Pangrattato (aka posh breadcrumbs) adds proper crunch.
- Chestnuts and sage? Classic, dreamy combo.
- Great way to use up stale bread.
- Makes you feel like a pasta wizard, even if you’re winging it.
Ingredients
For the squash:
- 1 autumn squash (onion, butternut, kabocha – whatever’s knocking about)
- Olive oil
- 1 tsp coriander seeds
- 1 pinch chilli flakes
- 1 small pinch ground cinnamon
- ½ a whole nutmeg, grated
- 1 knob unsalted butter
- 20g Parmesan cheese
For the pasta:
- 200g Tipo 00 flour, plus extra for dusting
- 2 large free-range eggs
For the pangrattato:
- 1 thick slice of stale bread
- 1 garlic clove
- ½ bunch fresh sage (about 10g)
- 100g vacuum-packed chestnuts
How to Make It
Roast that squash:
Preheat your oven to 180°C/350°F. Chop your squash into 1cm rounds — no peeling needed. Toss it all in olive oil, crushed coriander seeds, chilli, cinnamon, salt, pepper, and half a grated nutmeg. Roast for about an hour until golden and tender. Give it a shake halfway through.
Get the pasta going:
Mound your flour on the board, crack your eggs into a well in the middle, and mix it all up with a fork. When it’s shaggy and awkward, knead it till it smooths out — about 4 minutes. Rest under a bowl or tea towel for 30 mins. (Yes, you have time for a cuppa.)
Pangrattato magic:
Blitz the bread, garlic, sage, and chestnuts together in a food processor. Toast the crumbs in a hot pan with olive oil till crisp and golden. Stir often so nothing catches. Smells unreal, doesn’t it?
Roll the pasta (or wrestle it):
Use a pasta machine or rolling pin (you’ll get a proper arm workout). Start thick and roll down to card-thin sheets. Flour everything like you’re in a snowstorm. Slice into tagliatelle, and let them hang out on a tray dusted in more flour.
Squash sauce time:
Scoop out 300g of the roasted squash and mash it with a fork. Melt a knob of butter in a frying pan, toss in the squash and a splash of your boiling pasta water. Add most of the Parmesan and let it all melt into a creamy, golden mess.
Boil, toss, and finish:
Drop your pasta into salted boiling water for 1 minute tops. It cooks fast. Transfer it straight into the sauce, add more pasta water if it’s thick, and toss to coat. Be generous.
Serve it up:
Divide between bowls, sprinkle with the chestnut pangrattato, and grate over the rest of the Parmesan. Optional: stand back and admire your work like a proud nonna.
Common Mistakes and How to Dodge Them
My pasta dough’s too sticky!
Add more flour, a bit at a time. It should feel like playdough, not glue.
Why’s my sauce claggy?
You probably need more pasta water. Add a splash at a time to loosen it.
Can I skip the breadcrumbs?
You could, but… don’t. That crunch on top makes the dish sing.
Forgot to rest the pasta dough. Now what?
It’ll be tougher to roll, but not a disaster. Just power through — you’ve got this.
Storage and Reheating
Keep any leftovers in the fridge for up to 3 days. Reheat gently on the hob with a splash of water — or microwave with a damp paper towel on top. You can freeze the pasta before cooking too, in little nests.
Frequently Asked Questions
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend that works for pasta. It’ll be more delicate but still tasty.
What if I don’t have chestnuts?
No stress. Toasted walnuts or almonds would work too — or just go sage + breadcrumbs.
Can I use pre-made pasta?
Sure! Fresh tagliatelle from the shop is fine. Dried will work too, just cook it a few minutes longer.
Nutrition Facts (Per Serving):
- Calories: ~540
- Fat: 22g
- Carbs: 60g
- Protein: 18g
- Sodium: 320mg
- Sugar: 5g
Jamie Oliver Squash Tagliatelle
Description
A golden, cozy dish of roasted squash tagliatelle with crispy sage pangrattato and buttery Parmesan sauce — made from scratch and soul-warming to the last bite.
Ingredients
Instructions
- Roast the squash with spices at 180°C for 1 hour.
- Make pasta dough with flour and eggs; knead and rest.
- Blitz pangrattato mix and toast until golden.
- Roll out pasta, cut tagliatelle, and set aside.
- Mash roasted squash with butter and Parmesan.
- Boil pasta, toss in sauce, and serve with crispy crumbs.
Notes
- Don’t skip the resting time for pasta — it makes it way easier to roll.
- Pasta water is gold — use it to loosen sauces!
- If your breadcrumbs start to burn, turn the heat down — low and slow is key.
- Roasted squash can be prepped a day ahead to save time.