Dining With Tim : Butternut Bourbon pasta


1 cup flour 

1 egg

1 T olive oil

1 t salt 

Mix flour and egg with olive oil and salt and knead for 5 minutes unto smooth and elastic. Roll through pasta roller on the largest setting and gradually make your way to the smallest setting. Cut in half so you end cup with two 6 inch sheets. Roll and cut 3/4 inch thick cuts. Toss in flour and set aside.


2 medium butternut squashes 

1 pint heavy cream 

3 T bourbon 

1 T salt

Peel squash and remove seeds then rough chop 

Toss is oil and salt, roast at 375 for 40 minutes or until fork tender 

Add roasted butternut squash to food processor and turn on high speed will adding 1 pint of heavy cream, salt and 3 T of bourbon 

Once smooth set aside 

Boil salty water and cook pasta for 1 minute on rapid boil 

Remove pasta from pot 

Toss pasta with the butternut bourbon sauce in a sauté pan 

Garnish with freshly grated pecorino

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