Name: Winter Squash-Stuffed Pasta with Almonds
Yield: Makes 4 first-course servings
Ingredients: 1 cup unbleached all-purpose flour plus additional for dusting; 1/2 cup cake flour (not self-rising); 1/2 teaspoon salt; 2 whole large eggs, lightly beaten; 1 tablespoon water; 2 (12-oz) boxes frozen butternut squash (winter squash), cooked according to package directions and drained in a colander; 2 large egg yolks, lightly beaten; 1/4 cup finely ground amaretti crumbs* (from about 5 crisp Italian macaroons); 2 1/4 oz very finely grated Parmigiano-Reggiano (1 cup); 1/8 teaspoon black pepper; 3 1/2 cups chicken stock; 3 tablespoons olive oil; 1/4 cup sliced almonds; Garnish: fresh chives; a pasta machine

Tortelli di Zucca con Mandorle

Don't be fooled by the broth — this is not a soup recipe. Only a very small amount of broth is poured over the tortelli before serving. To grate the cheese, use the ragged-edged holes of a box grater (not the teardrop-shaped holes we recommend in our Recipe Tips). That way, you'll have the correct texture for the filling.

Active time: 2 hr Start to finish: 6 1/4 hr (includes making stock)

Cooks' notes:

·Tortelli can be formed and dried 1 day ahead and chilled in well-floured baking pan, covered with a towel and then plastic wrap.
·Spare pasta trimmings can be cooked in boiling salted water, then tossed with butter and parmesan.

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