For the dough, heap the flour on a board or put it in a large enough bowl, make a dent in the middle. 3 Add the yolks, egg, oil and a little salt and knead into a dough, wrap in cling film and leave in the fridge for about 30 minutes. Pile the flour on a pasta board and make a hole in the middle. Wrap in the eggs, add the olive oil and knead the whole thing into a smooth dough.
The dough should be firm and may well resemble plasticine. It is advantageous to use a little less flour at first and knead the dough softly, then repeatedly add as much flour until the desired firmness is achieved.
Remove the skin from the pumpkin, remove the seeds and dice the flesh. Put in a saucepan, pour about 1 cm of water and soften in a closed saucepan. Then grind finely.
Remove the skin from the shallots, cut them into small pieces and sauté them in a frying pan with 1 tbsp. clarified butter until soft. Rinse the kitchen herbs, shake dry and chop finely.
Shallots, chopped kitchen herbs, 2 yolks, cumin and vegetable broth powder, mix into the pumpkin puree, season with salt and freshly ground pepper strongly.
Using a pasta machine or possibly a pasta walker, roll out the dough thinly and cut into ten centimeter squares.
On half of the dough pieces a tiny bit of pumpkin farce form, the edges with a small
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