First, clean the pumpkin and cut it into cubes.
Let it simmer over a very low heat and with a lid for about 20-30 minutes or until it is very soft (depending on how large the cubes are), trying not to let it stick to the bottom.
(Alternatively you can cook it in the oven or steam it: do not boil it, so that it does not absorb excess water.)
Blend the pumpkin with a blender or in a blender until you obtain a puree.
Place the flour in a bowl, add the pumpkin puree and a pinch of salt to the center and knead quickly until you obtain a smooth dough.
Wrap it with cling film and let it rest at room temperature for 30 minutes.
Take the dough and roll it out into a thin sheet (about 2 mm) on a lightly floured work surface.
Wrap the floured pastry around itself and cut it into slices of about 1 cm, then unroll them to obtain tagliatelle.
Here you go, your pumpkin tagliatelle are ready, all you have to do is cook them and season them to taste.
If you want to season them following my suggestion, boil the water for the pasta, and in the meantime prepare the sauce: after having roughly chopped them, toast the hazelnuts lightly in a non-stick pan, then set them aside and, in the same pan, let the butter melt with the chopped sage.
Cook the tagliatelle in plenty of lightly salted boiling water, drain them al dente and let them flavor briefly in the sauce, adding salt to taste.
The pumpkin tagliatelle are ready, all you have to do is plate, complete with hazelnuts and serve.
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