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Oil on plate

Basil pasta ribbons with prawns and pumpkin cream – Chef Antonio Sgarra

Basil pasta ribbons with prawns and pumpkin cream
Chef Antonio Sgarra

for 6 people

For pasta:

  • 300 g of 00 flour
  • 3 medium eggs
  • 100 g of fresh basil

For the sauce:

  • 200 g of diced pumpkin
  • 200 g of pink shrimp
  • 1 shallot
  • 1 clove of garlic
  • 40 g of Parmigiano Reggiano cheese
  • 20 g of aniseed liqueur

For the finishing:

  • Faresse EVO oil to taste
  • 1 g of sesame seeds

Tired of the usual first courses? Impress your fellow diners with a good, healthy and tasty recipe that will leave everyone speechless. Chef Antonio Sgarra reveals his secrets to prepare basil fettucce (pasta ribbons) with prawns and pumpkin, a winter recipe but with a fresh and light taste.

Let’s find out how to proceed!

Let’s start with the pasta. First make an extract from the basil leaves using an extractor.

Then arrange the flour on a pastry board, create the classic fountain and add the eggs and basil extract in the center.

Add the flour, a little at a time with the help of a fork and knead until a homogeneous mixture is obtained.

Cover the dough with cling film and let it rest for 30 minutes.

Roll out the dough on a pastry board, form rolls of about 12 cm and cut the strips.

Then let the pasta dry.

For the dressing, heat in a frying pan a good quantity of Faresse EVO oil with the crushed garlic and add the pumpkin.

Season with salt and when the pumpkin is tender, remove the garlic clove.

Add the Parmigiano Reggiano cheese to the dressing, blend everything and set aside.

Brown the chopped shallot together with a part of the coarsely chopped shrimp in a little of Faresse oil. Add the aniseed liqueur and let it evaporate.

Add the pumpkin cream, add salt again and set aside.

Cook the ribbons pasta in plenty of salted water.

Add the pasta to the sauce and whisk vigorously.

Serve and add the sesame seeds and a generous drizzle of raw Faresse EVO oil as a final touch.

Chef Antonio Sgarra