81 year old Ada shares her recipe for cappellacci filled with pumpkin and parmigiano cheese, dressed with a sausage sauce. In the process, she makes a giant pasta sheet, 1.5 metres long. For the pasta, use 3 eggs, 150g 00 flour and 150 durum wheat semola flour For the filling, use 500g baked pumpkin flesh, 200g grated parmigiano reggiano cheese, nutmeg and a teaspoon of sugar For the sauce, use 500g good quality sausage meat, one onion, one carrot, one stick celery, 200ml tomato passata, salt, black pepper, nutmeg, rosemary, 100ml white wine.