This pumpkin pasta is a delicious way to enjoy a touch of fall in homemade pasta with real pumpkin in the dough. If you’re a pasta fan, you’ll be blown away at how good it can taste.
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I’m not quite sure when it occurred to me recently, but I came to realize that it’s been forever since I last made homemade pasta. In fact it’s been a good two years, since it was when I shared my carrot ravioli. I’m really not sure why. Well, there is the fact that the little one has come along in the meantime and turned our world around, of course, but I do make gnocchi regularly (well, at least in the last year) which take a similar amount of time, really.
After making this pumpkin pasta, however, I know that’s going to have to change. For one thing, this is delicious. But from a more personal perspective my elder son loved helping me to make the pasta. He always kind of want to helps with gnocchi but he can never manage to actually roll them and instead ends up with a handful of mush. At least with pasta, he can turn the handle on my pasta maker no problem.
How it’s made
Now I can’t begin to suggest this is a quick meal, as it still takes a bit of time to make pasta, but it’s not difficult. The pumpkin pasta dough is simply pumpkin puree, eggs, flour and a little salt. I would normally have more eggs for this sort of quantity, but since pumpkin is relatively moist, you need a little less. Mix everything together and kneed a little then let it rest. You can leave it a day or two at this point in the fridge. Then start rolling it out. You can do this by hand or use a pasta maker which makes it much more even. I did a little research before I got my Marcato Atlas Pasta Machine and I have to say I love it.
Once you roll it out fairly thin, you can either cut into tagliatelli-style strips as I did here, or make whatever shape you prefer. If you cook it fresh, it will take simply a minute or two. If you let it dry (which lets you make ahead), it will be a few more minutes. In both cases, with tagliatelli/spaghetti style at least it will be done when it floats up to the top, but you can also try a little to check doneness.
The flavor of this pumpkin pasta is very mild, so don’t go thinking it is going to give you your pumpkin fix for the year, but it’s still incredibly tasty and so worth the effort of making yourself. We served it with some walnut sauce and a little browned butter to toast a little sage that worked so well. You could also serve it with a creamy sauce or simply browned butter. Whatever you choose, this is one deliciously special pasta.
This isn't pasta with pumpkin sauce but pumpkin right in the pasta dough. It might take a little more work, but it is so worth the effort.
- 1/2 cup pumpkin puree 120ml
- 1 egg yolk
- 1 egg
- 1/2 tsp salt
- 1 1/2 cups all purpose flour 210g plain flour
Put the pumpkin puree in a food processor along with the egg, egg yolk and salt and pulse until well mixed, scraping down as needed.
Add the flour about 1/2 cup at a time and pulse three or four times after each addition. Once all added, pulse until the dough comes together, away from the sides into a ball.
Remove the dough to a floured surface and knead with floured hands for about 5 minutes. It should be soft but not sticky - if it is, add a little more all-purpose/plain flour as you knead.
Wrap in plastic/cling film and allow to rest at room temperature for around 30min (ideally). At this stage, you can keep the dough in the fridge for a day or two until ready to use.
When ready, divide the dough into 4 sections and cover the pieces you aren't working with with the cling film or a damp cloth to save them drying out. Prepare some baking sheets/trays by dusting them with flour, or set up a drying rack if not using pasta immediately.
As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (3-5 about right) until smooth, dusting with flour in between if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like - I usually go to around 4 on my pasta roller. Alternatively, roll it thin with a rolling pin, making sure it is not sticking on either side.
If the pasta is very long by this point, cut in half, then put through the linguini cutter on the pasta roller (or slice by hand if not using pasta maker). Transfer to floured baking sheet/tray or drying rack.
Repeat with the rest of the pasta until it is all cut. Once all the pasta dough has been used and you are ready to cook, place a few pieces at a time in a wide pan of boiling water for around 2-3 minutes until they rise up to the top, then remove with a slotted spoon and cook the rest in batches.
Serve with sauce of your choice - I recommend walnut sauce, browned butter or a cream sauce.
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Savory Pumpkin Recipes:
Pumpkin Chili from Making Miracles.
Pumpkin Crab Soup from Hardly A Goddess.
Pumpkin Pasta from Caroline’s Cooking (you’re here!)
Thai Pumpkin Curry from Palatable Pastime.
Sweet Pumpkin Recipes:
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee.
Pumpkin Spice Milkshake from Family Around The Table.
Pumpkin Pie Cream Horns from Mildly Meandering.
Pumpkin Pie Spice Snowball Cookies from Love and Confections.
Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet.
Pumpkin Spiced Banana Bread from Daily Dish Recipes.
Pumpkin Tiramisu from The Redhead Baker.
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