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Pumpkin Pasta

pumpkin pasta with mini pumpkins
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4 from 1 review

This homemade pasta recipe uses pumpkin or winter squash and seasonal spices in the dough for an interesting twist on traditional egg noodles.

Ingredients

Units Scale
  • 2 cups all purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • pinch of salt
  • 1/2 teaspoon annatto powder (optional)
  • 1/2 cup pumpkin puree
  • 1 large egg

Instructions

  1. Place the flour in a medium bowl and stir in pumpkin pie spice, annatto, and salt. Form a well in the center of the flour mixture and add in the pumpkin puree and egg. Stir to combine, using your hands or a pasta hook to form a firm dough.
  2. Move the dough to a lightly floured counter top, and knead until smooth. Let rest in covered container for 30 minutes or more before rolling. The rest time helps the dough to relax, making it easier to roll out the noodles.
  3. Roll out the dough with a rolling pin on a lightly floured surface, or use a pasta machine. You may want to divide the dough into smaller portions to make it easier to work with. Try to get it as thin as possible, so that some light comes through the pasta sheet.
  4. Let rest for 10 minutes or so on a dry flour sack kitchen towel to help reduce sticking and firm up the pasta. While the pasta is drying, bring a pot of salted water to a boil. Cut pasta into strips or desired shape.
  5. Drop the pumpkin pasta into the pot of boiling water and cook the pasta for 4 minutes (al dente), stirring occasionally to prevent clumping. Drain the cooked pasta in a colander, but do not rinse.
  6. Pour into serving bowl and toss with butter or olive oil and fresh herbs and serve warm.
  7. Store leftovers in an airtight container in the refrigerator and use within 2-3 days.

Notes

Because moisture levels in flour vary, if the dough seems too dry, you can add another egg or a bit of water if needed. The dough softens as it rests. It’s also fine to make up the dough ahead of time, up to a day ahead, and let it rest in the refrigerator.

Pasta filling for ravioli or cappellacci:

2 cups pumpkin or winter squash puree
1 large egg
4 tablespoons Parmesan cheese
1/4 teaspoon each white pepper and ground nutmeg
1/4 cup breadcrumbs

This filling makes enough for a double batch of pasta.

Find it online: https://commonsensehome.com/pumpkin-pasta/