Pumpkin Tortelli

Method

1. In a bowl, combine 00 flour and semolina. Make a well in the center and add the egg yolks.
2. Mix first with a fork then knead with your hands until you obtain a smooth and homogeneous dough.
3. Let the dough rest in the refrigerator while you prepare the filling.
4. For the filling: combine cooked pumpkin (baked for at least an hour), almond flour, grated Parmigiano (or Pecorino), a little egg, and salt. Mix well and set aside.
5. Roll out the dough very thinly and cut circles about 8 cm (3 inches) in diameter.
6. Fill each circle with the pumpkin mixture and close them as you prefer (e.g., tortelli shape).
7. Cook the tortelli in boiling salted water until they float to the surface.
8. Drain them and toss in a pan with parsley oil and a ladle of pasta cooking water.
9. Plate with grated Parmigiano, black pepper, and fresh herbs.