| | PASTA |
| 6 | c | Unbleached flour |
| 6 | lg | Eggs |
| | FILLING |
| 1 | md | Pumpkin or lg. winter squash |
| DIVIDER | | -- halved & baked until soft |
| DIVIDER | | -- (about 2-1/2 cups cooked) |
| 2 | lg | Carrots; chopped |
| DIVIDER | | -- & cooked until just soft |
| 2 | | Yellow onions; finely diced |
| 1 | | Garlic clove; minced |
| 2 | ts | Coriander |
| 1/2 | ts | Mace |
| 1/2 | ts | Allspice |
| 1 | pn | Cardamom |
| 1/2 | lb | Unsalted butter |
| 1/3 | lb | Parmesan cheese |
| DIVIDER | | -- freshly grated |
| 2 | tb | Maple syrup |
| 1 | lg | Egg; lightly beaten |
| | Salt and pepper; to taste |
| 1 1/2 | lb | Fresh pasta, in sheets |
| | SAUCE |
| 1 | c | Hazelnuts |
| 3 | c | Heavy cream |
| 3 | | Garlic cloves; minced |
| 1 | pn | Cayenne |
| 1 | pn | White pepper |
| 1 | pn | Salt |
| 2 | c | Sorrel, stems removed |
| DIVIDER | | --(cut into 1/8-inch strips) |
