Recipe Intro From feedfeed
for the wrappers
150g semolina flour (durum)
150g wheat flour
pinch of salt
125ml hot water
5cm piece of fresh turmeric root, roughly grated or 1/2 tsp powdered
1 tbsp rapeseed oil
for the filling
350g Hokkaido pumpkin flesh, roasted
350g ricotta cheese
1/4 tsp nutmeg powder
salt and pepper, to taste
1. If you are using fresh turmeric, place the grated root in a heatproof bowl and cover with 125ml of hot water, let it steep for about 10 minutes. Keep it warm. If you are using powdered turmeric mix it with flours in step 2.
2. In a bowl of a stand mixer combine both flours and the salt. Slowly stir in the hot turmeric water and oil. Bring the dough together with your hands, add the egg, and using the dough kneading attachment kneed the dough until is elastic and silky smooth. Cover and let it rest for about 30 minutes.
3. To make the filling process the pumpkin and ricotta through a potato press, add nutmeg, season with salt and pepper.
4. Divide rested dough in 4 equal parts. Working with one part at the time, roll out until dough is about 2mm thin, dusting your work surface with flour, to keep the dough from sticking to the table.