Resting this enriched pasta dough for the full 2 hours is essential to the final texture. Too short of a rest results in puffy, thick noodles, while a well-rested dough rolls into thin, tender pasta.
SQUASH-AND-TOMATO SUGO
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
3 cups chopped peeled butternut squash (about 1/2-inch pieces)
1 1/2 teaspoons kosher salt
1 (14-ounce) can whole peeled tomatoes, crushed by hand
ADDITIONAL INGREDIENTS
4 quarts water
1/4 cup kosher salt, plus more to taste
Parsley Egg Noodles
8 ounces provola affumicata cheese, scamorza affumicata cheese, or fresh mozzarella cheese, torn into 3/4-inch pieces (about 1 1/2 cups)
1/4 ounce Parmigiano-Reggiano cheese, grated on a Microplane (about 1/3 cup)
Fresh flat-leaf parsley leaves, for garnish
Heat oil in a large, high-sided skillet over medium. Add onion, and cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in squash and salt. Cook, stirring occasionally, until squash begins to soften, about 10 minutes. Stir in crushed tomatoes. Cover and reduce heat to medium-low. Cook, stirring occasionally, until squash is tender, 8 to 12 minutes.
Meanwhile, bring 4 quarts water to a boil in a large saucepan over high. Stir in 1/4 cup salt. Add pasta, and cook, stirring occasionally, until tender, 2 to 3 minutes. Using tongs or a spider, transfer cooked pasta to tomato mixture in skillet, reserving 1 cup pasta cooking liquid.
Increase heat to medium, and cook pasta mixture, stirring constantly and adding reserved cooking liquid, 1/4 cup at a time, until sauce clings to pasta, 2 to 3 minutes. Stir in provola affumicata. Season with salt to taste. Divide mixture among serving bowls. Top evenly with Parmigiano-Reggiano, and garnish with parsley.
Cut pasta can be chilled up to 1 day or frozen up to 3 weeks. If boiling from frozen, increase cook time to 3 to 4 minutes.
