scissor cut noodles

This is how it's done:

1. Thoroughly wash the Hokkaido pumpkin, remove the seeds, and cut it into small cubes. Boil the cubes in a pot with water for about 10 minutes until they are soft.
2. For the pasta dough, puree the appropriate amount of Hokkaido pumpkin, then add it to a bowl with flour, salt, carrot juice, and oil, knead into a smooth dough, and let it rest for 10 minutes.
3. Form the dough into a ball and use scissors to cut small pieces of dough directly into boiling water. Cook the noodles for 3-4 minutes until they are done. Save one to two ladles of the pasta water, drain the rest.
4. Petrella Vegan Melt garlic & herbs in a pan over low heat, add the pasta cooking water, and stir everything into a creamy sauce.
5. Roast pumpkin seeds in a pan without fat. Then briefly fry the sage leaves in oil until crispy, and then also briefly fry the remaining pumpkin cubes.
6. Add the pasta to the sauce, mix well, and season with salt and pepper. Plate the dish, top with pumpkin cubes, pumpkin seeds, and crispy sage, and serve.