Amp up your homemade pasta with this 2 ingredient recipe! This Pumpkin pasta uses pumpkin purée to give a subtle, savoury flavour base to your pasta.
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You can't quite put your finger on what the ingredient is - that is how subtle it is. I take that as a good thing. My husband would have turned his nose up at the thought of pumpkin in his pasta so I wasn't offering any unsolicited information! After he had sampled his meal he was quick to ask what it was because he liked it!
The Whiskey Shrimp sauce I served over it may have had something to do with it! That recipe is really good anytime over rice or pasta but it does go particularly well with this savoury pasta base.
- 14 oz pumpkin purée (not pie filling)
- 4 cups flour (use GF flour for gluten free)
- water as needed
- additional flour for handling
- Mix the pumpkin puree and flour in a food processor. Dough should come together in a ball. If mixture is too dry add 1 tablespoon of water at a time and pulse until dough comes together.
- Transfer dough ball to a floured surface. Divide dough into about 8 equal portions.
- Flour each portion so it is not sticky in your hands. Put through a pasta maker to position 4. This is thicker than a traditional pasta. You may have to dredge your pasta piece in flour between rolling to ensure it rolls cleanly. If your dough is too sticky it will tear and crimp up in the rolling process.
- When dough rolls through level 4 cleanly pass it through the widest cutter setting for linguine style pasta. Transfer to a floured sheet pan or drape over a piece of dowling to hang. Gently separate the strands. I sieved more flour on the top of the noodles and gently twisted them into nests.
- Pasta will hold covered for up to a day in the fridge.
- When ready to cook, bring a large pot of water with 1 tablespoon salt to a boil. Gently drop in noodles and cook about 2 minutes. Drain in a colander and serve with your favourite sauce.