First wash the Hokkaido pumpkin. Cut 3/4 of the pumpkin into strips, bake with salt, pepper and a little olive oil in the oven for 25-35 min. at 180 degrees circulating air. Take out and puree finely in a blender and let cool down.

Cut the other 1/4 into small cubes and set aside.

For the pasta dough, mix all the flours, salt, pepper, eggs and olive oil. Add the pureed pumpkin and knead into a dough. Let the dough rest for 20 minutes.

Using the pasta machine, make the reginette, dust with flour and allow to dry.

For topping, fry the pumpkin cubes with butter, garlic and herbs and add a little olive oil.