Ribbons + Squares With Herb Cream Sauce

INGREDIENTS

1 lb beet pasta
1 lb pumpkin pasta
1/4 cup plus 8 qt water
Herb Cream Sauce
1 1/2 tbsp salt
1 tbsp extra virgin olive oil
salt and freshly ground pepper

For the beet pasta
2 cups finely ground semolina flour
1 cups unbleached all purpose flour, plus additional for dusting
1/2 tsp salt
3 large eggs at room temperature
1/3 cup cooked beet puree

For the pumpkin pasta
2 cups finely ground semolina flour
1 cups unbleached all purpose flour, plus additional for dusting
1/2 tsp salt
3 large eggs at room temperature
1/3 cup pumpkin puree
1/8 tsp ground nutmeg

For the Herb Cream Sauce
(makes about 2 cups)
2 cups heavy cream
2 flat leaf (Italian) parsley sprigs
2 fresh thyme springs
2 fresh oregano sprigs
2 fresh marjoram sprigs
3/4 cup freshly grated aged Asiago cheese
salt and freshly ground pepper

DIRECTIONS

Make the beet and pumpkin pasta. On a work surface, place a strip of Beet Pasta, brush lightly with some of the 1/4 cup water and top with a strip of Pumpkin Pasta. Using a rolling pin or a mechanical pasta maker on the narrowest setting, press the two pieces of pasta together, securing them firmly so that they become one sheet, beet on one side, pumpkin on the other. Cut all but one sheet into tagliatelle and the remains sheet into quadrucci. Cut the pasta into five inch squares. Dust each square with flour and place in stacks of three or four squares. Cut the stacks into strips a half inch wide, then cut the strips into half inch squares. Separate the squares and toss with flour. Set on wax paper. Dry for fifteen to thirty minutes before cooking. Prepare the Herb Cream Sauce. In a medium saucepan over medium heat, simmer the cream and the herb sprigs until the cream is reduced by one-third. Remove from the heat and steep for ten minutes. Remove and discard the herb sprigs. Place over medium-low heat. Add the Asiago cheese and salt and pepper to taste. Cook, stirring constantly, until the cheese is completely melted. Keep warm until ready to use. In a large pot over high heat, bring the eight quarts of water to a boil. Add the salt and the tagliatelle and cook for one minute. Add the quadrucci and cook until tender, about two minutes. Drain well, place in a large warmed bowl and toss immediately with olive oil. To serve, divide the tagliatelle and quadrucci among individual warmed plates. Top with the Herb Cream Sauce and salt and pepper to taste. Serve hot.