Ingredients
Make a well with your flour big enough to hold the eggs. Add your eggs, oil, and salt to the well. Stir the eggs carefully with a fork to break them up, and then gradually incorporate the flour until you get a rough dough. If your well breaks, use a bench scraper to bring the dough back together.
Once you have a rough dough, knead for 8-10 minutes, until you have a smooth, supple dough ball. It may seem like it won’t work initially, but with some time and elbow grease you will get there! Cover with plastic wrap and rest at room temperature for 30 minutes.
While your dough rests, prepare your filling. In a small bowl, combine the goat cheese and pumpkin puree. Taste and season as needed. For a deeper flavor, you can also roast the pumpkin puree in a 400F degree oven until a shade or two darker, 10 - 15 minutes. When your filling is done, transfer it to a piping bag or ziplock bag with a small slit cut out.
Uncover your dough and cut it into four sections. Roll out one section at a time on your pasta roller, starting with the largest opening and making your way down to the thinner levels, until you have very very thin sheets. This should take 3-6 rounds for each sheet of dough.
Transfer the finished dough to a floured baking sheet, ensuring there is plenty of flour between each sheet of pasta to prevent sticking.
When you have finished rolling out each piece, cut the sheets into rectangles around 3 inches long, and 2 inches wide. These will be rolled into caramelles. The extract size doesn't matter, you just want a rectangle that is slightly longer than it is wide.
Pipe a small amount of filling at the top of your rectangle, leaving around a quarter inch on each side to seal. Gently roll the pasta over the filling until you have a tube. Using your fingers, press and pinch the shape closed where the filling ends to seal the filling inside. Then, squeeze the sides to create a candy shape. (video here)
Set aside while you make your sauce.
In a large saucepan, heat your oil until hot. Add the prosciutto and cook until crisp. Transfer to a paper towel lined plate to drain. Then, in the same oil, cook your sage leaves until crisp. Transfer to the same paper towel lined plate.
Add your shallots to the sage and prosciutto infused oil and cook until soft and translucent, 3-5 minutes. Add your wine and cook until reduced, 3-5 minutes. Season with salt and pepper.
When your wine is almost fully reduced, add your cream and stir to combine. Simmer and stir until glossy, combined, and bubbling, 3-4 minutes. Remove from heat and slowly add in your mushroom oil, stirring constantly to combine. Taste and season accordingly. Keep warm while you cook your pasta.
Cook the pasta for 4-5 minutes, or until they float and are al dente. Transfer the pasta and a little pasta water to the saucepan and toss until the pasta is nicely coated and the sauce is thick and glossy.
Serve the pasta with the crispy sage and prosciutto, and a generous drizzle of mushroom oil.
