Pumpkin pasta
User Reviews
5
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Prep Time
50 mins
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Cook Time
5 mins
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Total Time
55 mins
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Servings
4 approx
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Calories
211 kcal
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Course
Main Course
Pumpkin pasta
Description
Starting with pumpkin puree combined in a food processor with whole egg, egg yolk, and salt creates a moist batter base. Gradual additions of all-purpose flour and short pulses build the dough until it forms a ball that can be kneaded on a floured surface. Kneading for about five minutes develops gluten for elasticity while balancing softness, adding more flour as needed to avoid stickiness.
After wrapping the dough and resting for approximately 30 minutes at room temperature, the rested dough is easier to roll out without tearing or shrinking excessively. Portions are divided, covered, and kept from drying out while working each piece. The dough can also be stored refrigerated for a few days before use.
This pumpkin pasta carries a mild pumpkin flavor and is suitable for use in many fresh pasta recipes such as rolled sheets or cut pasta shapes. Homemade pumpkin puree, roasted and drained, is preferred over canned for reduced liquid content and enhanced taste. Adjusting flour quantity may be necessary depending on puree moisture.
Ingredients
- ½ cup pumpkin 120ml (see note, puree
- 1 egg yolk
- 1 egg
- ½ teaspoon salt
- 1 ½ cups all-purpose flour 210g plain flour
Instructions
- 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.
Notes
- Use homemade roasted pumpkin puree rather than canned for better flavor and less liquid, leading to improved dough consistency.
- If canned pumpkin is used, reduce the quantity slightly or add more flour to achieve a soft but not sticky dough.
- Allow the dough to rest wrapped in plastic at room temperature for about 30 minutes to improve handling before rolling or shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4approx
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Cholesterol | 89mg | 30% |
| Sodium | 310mg | 13% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 4890IU | 98% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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