Pumpkin, sage and goat’s cheese pasta

1.Place the flour in a large bowl and make a well in the centre. Crack the eggs into the well and add the salt, then the oil and water.

2.Gently swirl the eggs around to break them up (you can use your hands or a wooden spoon) then slowly incorporate the flour from around the edges. Continue until the mixture forms a soft ball of dough. Transfer to a clean surface, sprinkle with a little flour and knead dough for 4-5 minutes until elastic and smooth.

3.Preheat oven to 180°C. Arrange pumpkin in a single layer on a lined baking tray.

4.Drizzle over the olive oil. Scatter pine nuts on top and sprinkle with dukkah and sage leaves.

5.Toss it all together until well coated then roast in oven for 12-15 minutes until tender and coloured.

6.Meanwhile roll out pasta dough on a lightly floured surface until very thin.

7.Using a pizza wheel or a thin-bladed knife, cut dough into wide, even strips. Separate the strips and hang them over a rolling pin or similar to dry a little.

8.Bring a large pan of salted water to the boil. Slip pasta off the rolling pin and into the pan, separate the strands with a fork and cook for 2-3 minutes until tender. Drain and toss with the roasted pumpkin mixture and a little extra olive oil and a few more sage leaves.

9.Top with sliced goat’s cheese and serve.