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Homemade Pumpkin Pasta

Homemade Pumpkin Pasta
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Homemade Pumpkin Pasta is a cozy and comforting fall dish combining the natural sweetness and vibrant color of pumpkin with tender, fresh pasta made from scratch. This simple, budget-friendly recipe uses just a few staple ingredients to create a deliciously unique pasta that pairs beautifully with a variety of sauces and garnishes. Perfect for seasonal dinners, it impresses guests with its rich flavor and homemade charm.

Ingredients

Scale

For the Pumpkin Pasta Dough

  • 1 cup pumpkin puree (canned or homemade)
  • 2 1/2 cups all-purpose flour (or gluten-free flour blend for variation)
  • 2 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Optional: 1/4 teaspoon nutmeg, cinnamon, or sage for seasonal warmth

Instructions

  1. Prepare the Pumpkin Puree: Start by ensuring your pumpkin puree is smooth and free of excess moisture. If using fresh pumpkin, roast and blend it until velvety. This step is crucial for a silky dough and intense pumpkin flavor.
  2. Mix the Dough: Combine the flour and salt in a large bowl. Create a well in the center, crack in the eggs, then add the pumpkin puree and olive oil. Gently incorporate the flour into the wet ingredients until a rough dough forms.
  3. Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. This develops the gluten structure needed for tender pasta.
  4. Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. Resting relaxes the gluten, making the dough easier to roll out and shape.
  5. Roll and Cut the Pasta: Divide the rested dough into smaller portions. Roll each portion thinly using a rolling pin or pasta machine. Cut into your preferred shapes such as fettuccine, tagliatelle, or pappardelle.
  6. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fresh pasta for 2 to 4 minutes or until al dente, as fresh pasta cooks much faster than dried pasta.

Notes

  • Use room temperature ingredients to ensure the dough comes together smoothly.
  • Do not over-flour the dough to avoid tough pasta.
  • Allow the dough to rest well to prevent it from springing back when rolling.
  • Roll the pasta dough as thin as possible for a delicate and tender texture.
  • Cook pasta in plenty of boiling salted water and test frequently to avoid overcooking.
  • Store leftover pasta in an airtight container in the refrigerator for up to 3 days, keeping sauce separate.
  • Freeze uncooked pasta on a parchment-lined tray before transferring to a zip-top bag for up to 2 months.
  • Reheat cooked pasta gently in a pan with oil or butter, avoiding microwaving to maintain texture.

Nutrition

Keywords: pumpkin pasta, homemade pasta, fall recipe, seasonal pasta, fresh pasta, autumn meal, pumpkin puree pasta

Find it online: https://recipesemilly.com/homemade-pumpkin-pasta/