|Serves: 4 people||Total time (min.): 65|
For the pasta:
500g fine white 00 flour
½ tsp salt
½ tsp sunflower oil
For the main dish:
50g plain flour
200g extra mature cheddar
1 butternut squash
2tsp olive oil
50g grated parmesan
1 - Preheat the oven to 180°C.
2 - Roughly peel and chop the butternut squash to 3cm cubes. Place on a baking tray and toss in a little olive oil, season with salt and pepper and roast in the oven for 30 minutes or until cooked through.
3 - Add all the pasta ingredients to the stand mixer bowl and attach the K-beater. Mix on speed 1 for 3 minutes until the mixture resembles breadcrumbs.
4 - Attach the pasta shaper, fitted with the macaroni die to the slow speed outlet of your stand mixer. Switch it to speed 3. Drop a small amount of the crumbled pasta dough into the feed tube.
5 - As the pasta extrudes, use the cutter to cut the pasta to the required length.
6 - Let the pasta dry whilst you prepare the rest of the dish.
7 - Remove the pasta maker and add the food processor attachment to the high-speed outlet of your stand mixer with the grating disc fitted. On a medium speed, grate the cheddar cheese.
8 - Melt the butter in a saucepan and stir in the flour to form a roux. Gradually whisk in the milk, stirring constantly until you have a smooth, thick sauce.
9 - Add in the grated cheese and stir until fully melted. Season to taste. Set aside.
10 - Add the macaroni to a pan of salted boiling water and cook for 5 minutes.
11 - Turn the oven up to 200°C.
12 - Take about half of the roasted butternut squash, mash until smooth then add it to the sauce, stirring until combined.
13 - Mix the sauce into an oven proof dish with the drained macaroni and dot in the remaining butternut squash pieces.
14 - Scatter over the grated parmesan and bake in the oven for 20 minutes until golden.
15 - Serve immediately.