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pumpkin pasta served with walnut sauce
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5 from 5 votes

Pumpkin 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. 
Prep Time50 mins
Cook Time5 mins
Total Time55 mins
Course: Main Course
Cuisine: Fusion, Italian
Servings: 4 approx
Calories: 211kcal
Author: Caroline's Cooking


  • ½ cup pumpkin puree 120ml
  • 1 egg yolk
  • 1 egg
  • ½ tsp salt
  • 1 ½ 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 ½ 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.


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. 


Calories: 211kcal | Carbohydrates: 38g | Protein: 7g | Fat: 2g | Cholesterol: 89mg | Sodium: 310mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4890IU | Vitamin C: 1.3mg | Calcium: 27mg | Iron: 2.9mg