House-Made Cavatelli & Squash
[Vegan]

For the Pasta:

1. Mix the semolina flour, whole wheat flour, and salt in a bowl.
2. Place on a clean counter, making a hole in the middle for the warm water. With a fork, start mixing the water into the flour.
3. Start kneading it with your hands for 10 minutes, adding flour if necessary.
4. Let it rest for 10 minutes covering with a wet towel.
5. Cut into strips and roll out with your hands. Using a gnocchi paddle, use your thumb pressing down and rolling out until curved over. Let it dry at room temperature for a day.

For the Squash Garnish:

1. Take your diced squash and toss it with extra virgin olive oil, salt, pepper and fresh thyme and roast in a 450°F oven for 5 minutes or until golden brown but still being al dente.
2. Clean the pumpkin seeds in cold water taking all the pumpkin scraps out only being left with the seeds. Blanch the seeds in water until soft, strain and toss in Extra Virgin Olive Oil and salt and roast in a 325° oven until golden brown. (Reserving for later.)
3. Cook 3.5 oz of the cavatelli pasta in boiling, heavily salted water for 3 minutes.
4. In a sauté pan, add 2 tablespoons of Extra Virgin Olive Oil. Once hot, add the sage, frying it lightly just being careful not to burn it.
5. Add your vegetable broth and almond butter, combining it with a spoon. Once at a boil, add your par-cooked pasta, tossing it in the sauce. With the pasta being under cooked and tossing it in the sauce it’ll thicken itself up with the natural starches from the pasta.
6. Finish by seasoning it with salt and pepper and by adding the roasted squash at the end.
7. Garnish with a little pumpkin seed oil, fried sage and the roasted squash seeds.