Maltagliati of buckwheat, pumpkin and spinach, the preparation
1) Arrange the two types of flour on the work surface, form a dimple in the center and pour in 210 ml of warm water with a pinch of salt: collect the flour with one hand towards the center and with the other continue to add the water little by little. Start mixing the ingredients and knead until you get a smooth and elastic ball; wrap it in plastic wrap and let it rest for 30 minutes.
2) Meanwhile cut the pumpkin into slices and brown it in one no stick pan with a drizzle of oil, peeled garlic and sprigs of rosemary; add a pinch of salt, pepper and cook until cooked, but still consistent. Remove half of the pumpkin from the pan and continue cooking for the rest, adding a ladle of water. When it is tender, transfer it to the glass of mixer and reduce it in cream.
3) Roll out the dough thickness of 2 mm on the floured work surface with a rolling pin (or pass the dough through the rollers of the special machine, gradually reducing the thickness); then obtained from puff pastry many squares using a smooth-edged pastry cutter wheel.
4) Coarsely chop the hazelnuts and toast them in the pan where you cooked the pumpkin (clean it with a sheet of absorbent paper and grease it again with a little oil), then add the pumpkin kept aside and the baby spinach: leave on the flame for only a few seconds.
5) Cook the maltagliati in plenty of boiling salted water for 2-3 minutes and drain when al dente: toss with the pumpkin cream, then add the rest of the sauce. Stir, complete with ground pepper and serve.