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Use chef Gabe Thompson's fresh pasta dough recipe to make his Pumpkin Cappellacci with Sage Brown Butter.

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Yield:
Makes about 1 1/4 pounds
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Ingredients

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Directions

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  • Place all ingredients in the bowl of a food processor along with 1 tablespoon water. Process until smooth about 30 seconds; continue processing 2 to 3 minutes more. Dough should seem smooth and elastic. If dough seems too wet, add more flour, a teaspoon at a time. If dough seems too dry, add more water, a teaspoon at a time, until a smooth and elastic consistency is reached.

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  • Turn dough out onto work surface and wrap with plastic. Transfer to refrigerator for at least 30 minutes before using.

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