2 h 0 min

Step 1

Start by preheating your oven to 450F or 230C.

Step 2

Cut your squashes in half, scoop out the seeds, season with a bit of olive oil and salt, and place upside down on a baking tray with a parchment paper. Bake for 40-50 min, or until soft.

Step 3

Once they are ready, let them cool for a couple of minutes before adding them into the food processor.

Step 4

Cut the shallots and the garlic roughly.

Step 5

In a pan, add olive oil, shallots, garlic and the crushed Calabrian chilis. Cook until soften and add to the food processor.

Step 6

Blend until smooth, correct seasoning.

Step 7

Now it's time to prepare the pics pasta.

Step 8

In a bowl add the flour, water, olive oil, and salt.

Step 9

Mix well until all incorporated. Then keep kneading on the working surface until it gets smooth, elastic, and sexy.

Step 10

Cover the dough with a towel and let it rest for 30-60 min. You can coat the dough ball with a little bit of olive oil.

Step 11

Using a rolling pin open the dough to a 1/2 cm thickness. It's totally ok if it dries a little bit. Cut strips 1/2 cm width.

Step 12

Open each piece of them to a long noodle.

Step 13

Back to the sauce- heat up the sauce in a pan.

Step 14

In a separate pot, boil the pasta for 2-3 min.

Step 15

Add the pasta to the sauce with 1-2 tablespoons of the water you cooked the pasta in.

Step 16

Serve with freshly crushed black pepper and grate Parmigiano Reggiano on top.

Step 17

YASSS!