For the Pasta:

1. Place all of the flour in a mound on a cleaned surface and make a well in the center. Add pumpkin puree into the well.
2. Using your hands, work together the flour and pumpkin until a non-sticky dough is formed. Add more flour and knead if necessary.
3. Divide into 4 parts and cover each with a light dusting of flour and plastic so no air gets to the dough and let it rest.
4. Using a pasta machine or a rolling pin, flatten each dough disc into a very thin sheet, adding more flour as you go. If using the machine, I flatten at a 3 setting and send the pasta sheets in twice before cutting. Using a pasta machine attachment or a pizza cutter, cut into fettuccini.
5. Place cut noodles into small nests on a lined sheet and cover until ready to cook, or dry on a pasta rack until ready to store. Start on the sauce below.
6. Bring large pot full of water to a boil, salt water with a very generous handful of salt, and place each nest into the water, mixing with each addition. Cook for about 2-3 minutes until al dente. Pull from the water and place directly into sauce. If a little cooking water gets into the sauce, that’s perfectly okay.

For the Sauce:

1. In a medium cast-iron pan, melt butter on medium low heat, stirring occasionally for 6-8 minutes, until just brown. Try not to let the butter bubble/boil otherwise it will separate.
2. Add sage and continue to stir until aromatic.
3. Add pasta with a little cooking water and mix fully.
4. Add parmesan and mix. Adding any reserved cooking water to thin the sauce if necessary. Taste and adjust seasoning as needed.
5. Plate and add a small pinch of flaked salt, parmesan, or chopped sage for garnish.

Enjoy!