Recipe

On a crisp autumn evening in Milan, the kitchen fills with the warm aroma of pumpkin and chestnuts. Using manual kitchen tools, you can easily prepare ingredients without waiting for charging. The result is a rich, creamy pasta with every strand coated in velvety sauce—perfect for a cozy solo dinner or a meal for two.

Ingredients  

- 150g linguine (a pasta type commonly used in Northern Italy)  

- 250g pumpkin (peeled and deseeded; choose a sweet local variety)  

- 80g cooked chestnuts (shelled, a seasonal specialty in Northern Italy)  

- ¼ onion  

- 40g grated Parmigiano-Reggiano  

- 50ml heavy cream  

- 100ml chicken broth  

- 10g butter  

- ½ tsp salt  

- A pinch of black pepper  

- 1 small sprig of fresh rosemary (for garnish)  

Instructions  

1. Dice the Pumpkin: Smooth & Even  

Cut the pumpkin into 4cm-wide chunks. Use a vegetable slicer and chopper on the slicing setting to create even pumpkin slices, then switch to the dicing setting for uniform cubes (easier and cleaner than hand-cutting). Steam the pumpkin for 15 minutes until easily pierced with a fork. Let it cool before use.  

2. Prepare Chestnuts & Onion: Texture Matters

Place the cooked chestnuts in a manual food chopper and press slowly twice to create coarse crumbs (manual control prevents over-processing, preserving the chestnuts’ delicate texture). Peel and thinly slice the onion, then finely mince it using the chopper’s fine-cutting mode. Combine the onion and chestnut crumbs in a small bowl.  

3. Cook the Sauce & Pasta: Creamy & Coating  

Melt butter in a skillet over low heat. Sauté the minced onion for 3 minutes until translucent and fragrant. Add the steamed pumpkin (mashed with a fork) and chestnut crumbs, stirring for 2 minutes. Pour in the chicken broth and heavy cream, season with salt and pepper, and simmer for 5 minutes until the sauce thickens, stirring constantly to prevent sticking.  

Meanwhile, bring a pot of salted water to a boil. Cook the linguine according to package instructions until al dente (about 8 minutes). Drain and add to the sauce, tossing over high heat for 1 minute until the pasta is evenly coated.  

4. Regional Touches for an Authentic Finish  

In Northern Italy, fresh pumpkins and chestnuts are seasonal staples found in local supermarkets. Use authentic Parmigiano-Reggiano for its rich, complex flavor—a must for European palates. Serve the pasta topped with grated cheese and a sprig of rosemary, paired with a glass of Italian red wine to recreate a classic Milanese dinner—warm, refined, and deeply satisfying.  

Conclusion

All ingredients prepped in 10 minutes—back to your show without interruptions. One machine handles everything—just rinse the blade and container. Multiple blades let you control texture for the perfect bite. Whole-wheat tortillas and fresh veggies make a wholesome, satisfying snack—guilt-free enjoyment for your streaming moments.