Meat Agnolotti with Pumpkin and Mushrooms

Method

1. Prepare the pasta dough: On a clean work surface, combine 100g of 00 flour and 100g of semolina. Form a well, crack 2 eggs into the center, add a pinch of salt and black pepper. Gradually incorporate the flour into the eggs and knead until you have a smooth and elastic dough. Cover and let rest for 5 minutes.
2. Meanwhile, prepare the mushroom sauce: In a pan, heat a drizzle of olive oil with 2 cloves of garlic and a few sprigs of thyme. Add the sliced porcini mushrooms and cook over high heat until golden. Season with salt only at the end. Remove the garlic cloves and set aside.
3. Prepare the pumpkin: Peel and dice the butternut squash into small cubes. In the same pan, add a little more olive oil and the garlic (you can reuse the same garlic). Add the pumpkin cubes and cook with a splash of water until soft and starting to break down. Keep warm.
4. Season the minced beef with salt and black pepper. Mix well and set aside. (Optional: set aside a small portion for meatballs.)
5. Roll out the pasta: Sprinkle the work surface with semolina. Using a pasta machine, start at the thickest setting. Pass the dough through, then fold it in thirds and pass again. Repeat this folding a few times, decreasing the thickness gradually, until you have a thin, smooth sheet. Dust with semolina as needed.
6. Assemble the agnolotti: Lay the pasta sheet on a work surface. Place small spoonfuls of the seasoned minced beef at regular intervals on the sheet. Brush the edges with beaten egg (use the remaining egg). Top with a second sheet of pasta. Press around each mound to expel air and seal well. Use a knife or pastry wheel to cut into individual agnolotti. Alternatively, fold the sheet over the filling and cut into half-moons.
7. Bring a large pot of salted water to a boil. Cook the agnolotti until they float, about 2-3 minutes.
8. While the pasta cooks, combine the cooked mushrooms and pumpkin in a large pan. Add a ladle of pasta cooking water and stir to create a light sauce. (If making meatballs, quickly brown small meatballs made from the reserved mince in a separate pan and add them to the sauce.)
9. Drain the agnolotti and transfer them to the pan with the sauce. Toss gently to coat.
10. Serve immediately, finishing with a drizzle of raw olive oil and, if desired, a grating of truffle or Parmesan cheese.