Pistachio ribbon noodles with pumpkin ragout, roast Bresaola strips and Alpine cheese

Flour 400 gr
Eggs 4
Water To taste
Pistacchio Pesto 1 tbsp
Olive oil 2 tbsp
Pumpkin 200 gr
Bresaola 8 slices
Alpine Cheese 100 gr
Bitter 50 gr
Onion 1 small
Spices

Knead the flour, eggs, water, pistachio pesto and salt into a dough and shape into ribbon noodles using a pasta machine. Cut the pumpkin into cubes, lightly brown with olive oil, a little butter and finely chopped onions, cook the ribbon noodles in salted water, mix with the pumpkin ragout and finally garnish with roast Bresaola strips and grated Alpine cheese.