Bluebird Grain Farms

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A plate of Sonora Pasta topped with Parmesan and Rosemary on a white ceramic countertop.
Tagliatelle Pasta with Butternut Squash Sauce

Photo courtesy of Sugar + Salt Co.

Prep Time: 4 hours

Cook Time: 35 minutes

Serves 6



2 cups Bluebird Grain Farms’ Sonora Flour

3 eggs

1-2 Tbsp water


4 cups Butternut Squash, cubed

2 Tbsp olive oil

1 1/2 tsp coarse Kosher salt

1/2 tsp black pepper

1/4 cup onion, finely chopped

4 garlic cloves, minced

1/4 white wine

2 tsp fresh rosemary, chopped

2 tsp fresh thyme, chopped

1/2 cup milk

1/2 cup grated Gouda cheese

1/4 grated Parmesan cheese


For the pasta:

Sift the Sonora flour onto your work surface. Create a 4-6-inch well in the center of the flour by
gently moving the flour from the center of the mound out, until there is a wall high enough to
contain the eggs once cracked into the center.

Crack the eggs into the center of the well created in the Sonora flour. Using a fork, VERY gently
break the yolks of the eggs and gently whisk. Add 1 tablespoon of water to the eggs. Working
from the interior edge of the well, use a fork to incorporate the flour into the eggs, flicking about
1 teaspoon of flour mixture onto the eggs at a time and whisking to combine. Continue
incorporating the flour, flicking and then whisking, until about half the flour has been
incorporated and the dough is the consistency of pancake batter.

Using a bench scraper, scrape any remaining flour from the work surface onto the dough.
Scraping underneath the mixture, lift and fold it over itself, continuing to incorporate the flour
and eggs. Continue working the dough until a ball forms, 2 to 3 minutes. Knead with your hands
until the dough ball becomes smooth, about 5 minutes. NOTE: if needed, add the remaining
tablespoon of water.
Wrap the dough tightly in plastic wrap, smoothing out any air pockets between the plastic wrap
and the dough. Set aside to rest at room temperature for 15 minutes.

Unwrap the dough and halve it crosswise using a sharp knife. On a lightly floured surface,
knead one piece of dough for about 3-5 minutes. If the dough does not stick onto itself while
kneading, either gently spray or flick with just a bit of water. The dough should become lighter in
color as you are kneading it. Form into a smooth ball, and wrap tightly in plastic wrap. Repeat
the process with the remaining dough, and wrap tightly with plastic wrap. Let the dough rest for
2-3 hours, or up to 48 hours in the refrigerator. If chilling the dough, remove from the refrigerator
30 minutes before rolling.

On a lightly floured work surface, flatten the dough ball with your palm to form a uniformly thick
disk that is about 6 inches wide. Using a rolling pin positioned at the center of the dough, roll the
rolling pin away from you with firm, even pressure, stretching the dough into a half oval. Lift the
pin and bring it back to the center and roll the rolling pin toward you, creating a full oval. Rotate
90 degrees and repeat until the pasta dough is a rounded square that is 18-20 inches wide.
Allow the pasta dough to rest for 7-10 minutes. Flip the pasta dough and dry the other side,
another 7 to 10 minutes. Repeat with the remaining dough ball.

(Proceed to the paragraph detailing how to make the sauce while the dough rests.)

Once both doughs have been rolled out and rested, cut them in half. Cut each half into ¼ – inch
strips. Taking 10-12 strands of pasta, form a circle (“nest”) and place on a lightly floured surface
to rest while you cut the rest of the dough. Cook right away.

To cook the pasta, drop it into boiling salted water and cook until tender and starting to float, 1 to
4 minutes, depending on how thinly you have rolled your dough.

While the dough rests, make the pasta sauce. Preheat the oven to 400°F. Place the cubed
butternut squash on a baking sheet. Drizzle with olive oil, salt and pepper. Place in the oven,
and bake for 10 minutes. Remove from the oven and top with onion and garlic. Return the oven,
and bake 15 minutes. Remove from the oven, and pour the white wine evenly over the squash.
Sprinkle with rosemary and thyme, and return to the oven for 10 minutes. Remove from the
oven, and place in a food processor with milk, Gouda cheese and Parmesan cheese. Puree
until very smooth, about 5-8 minutes.

Once the pasta is cooked, very gently toss with the sauce. Top with more Parmesan cheese
before serving.