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.