It's giving tortelli 🤝

A recipe for pumpkin fettuccine with brown butter, sage and goat’s cheese

Wowee it’s issue no.30 of Pasta Sunday! If you’re new here, welcome! And if you’ve been here a while, thank you - as always. 

If you’ve just arrived and not sure what you’re in for, Pasta Sunday has been my place to connect with you outside of the gram, talk in more detail about recipes and techniques, and just generally have a little chat. I throw in a Sunday soundtrack to serenade your pasta making, and some other bits and bobs too. 

Onto today’s recipe - a tribute to a risotto I recently enjoyed at Bianca in Brisbane, and perfect for this wintry weather we are having right now in the southern hemisphere - a hand cut fettuccine, a silky pumpkin sauce, and a brown butter sage adornment to serve. It’s giving pumpkin tortelli but with considerably less effort. 

me

I go into more detail on how to roll perfect sheets of pasta to set you up for success (and why double lamination gives me heart eyes), show you step by step the quickest way to hand cut any sort of pasta ribbon, share some of the things bringing me pure joy in life right now, and some nostalgic sounds for this issue’s playlist.

All the good stuff and more below.  

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no.30
Pumpkin fettuccine with brown butter, sage and goat’s cheese

Life has been a bit of a whirlwind recently. If you are following along on Instagram and the algorithm actually shows you what I post, you might have seen my stories from a couple of weeks back explaining I have been going through a bit lately and needed to take a short break from creating and recipe development to allow myself to recharge. 

Cooking is my happy place, but when