DIRECTIONS:

1. On a clean surface, make a mound with the flour and semolina and create a well in the center. Add the eggs, salt, and pumpkin purée into the well. Using a fork, gently beat the eggs and pumpkin, gradually incorporating the flour from the edges until a dough forms.
2. Knead the dough by hand for about 8-10 minutes until it’s smooth and elastic. If it’s too sticky, add a bit more flour. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
3. After resting, divide the dough into quarters. Roll each quarter out using a pasta machine or a rolling pin until thin (about 1/16 inches thick).
4. Cut the rolled dough into wide strips (about 1 inch) to form pappardelle. Dust with flour to prevent sticking.
5. Place the dehydrated oyster mushrooms in a bowl and cover them with hot water. Let them soak for about 20-30 minutes, until softened. Drain and chop them into smaller pieces. *For Pumpkin Marinara Sauce from scratch, see next page.
6. In a large skillet, heat the sage olive oil over medium heat. Add the rehydrated oyster mushrooms and chopped sage leaves. Season with salt and pepper to taste. Sauté until soft, about 3 – 5 minutes.
7. Add half the jar of the Pumpkin Marinara sauce to the skillet with the mushrooms. Stir well to combine and let simmer for about 5 – 10 minutes.
8. In a large pot of salted boiling water, cook the fresh pappardelle for about 2-3 minutes until they float to the top and are tender. Fresh pasta cooks quickly, so keep an eye on it.
9. Drain the pappardelle and add it to the skillet with the pumpkin marinara sauce and mushrooms. Toss to coat the pasta evenly. If needed, add a splash of reserved pasta water to loosen the sauce.
10. Plate the pappardelle, garnish with grated Parmesan and fresh basil if desired.