Fresh pumpkin pasta

5 from 5 votes

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.

Prep Time50

Cook Time5

Total Time55

Course: Main Course

Cuisine: Fusion, Italian

Servings: or more if smaller servings

Calories: 428kcal

Author: Caroline

Save

Ingredients

½ cup pumpkin puree (see note)
1 egg yolk
1 egg
½ teaspoon salt
1 ½ cups all purpose flour plain flour, or more as needed

Instructions

Put the pumpkin puree in a food processor along with the egg, egg yolk, salt and flour and pulse until well mixed, scraping down as needed. Pulse until the dough comes together, away from the sides into clumps.
Remove the blade and bring the dough together in 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 flour as you knead.
Wrap in plastic/cling film and allow to rest at room temperature for around 30 minutes (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 "5" 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 tagliatelle/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.

Video

Notes

Note I used homemade pumpkin puree from a roasted pumpkin which has much less liquid in it that canned pumpkin (and more flavor). If you can, use homemade roasted pumpkin - the flavor is a lot better - but if unavailable, you will probably need to use a bit less pumpkin puree and/or more flour so that it is soft but not overly soft.

Nutrition

Tried this recipe?Please consider !