HOW TO MAKE PUMPKIN PASTA FROM SCRATCH

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds a different flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Make a pile of all-purpose flour on the countertop, about a few cups worth.

Add semolina flour to the all-purpose flour, approximately one-third semolina to two-thirds all-purpose flour, and mix together.

Make a well in the middle of the flour mixture.

Add about a teaspoon of kosher salt and a drizzle of olive oil into the well.

Add approximately 1.5 cups of fresh pumpkin puree into the well.

Crack in two whole eggs into the mixture.

Start mixing the ingredients in the middle using your hands, incorporating more flour little by little.

Knead the dough for 7-10 minutes until it feels springy to the touch, using a roll and smash motion.

Wrap the ball of dough in plastic wrap sprayed with non-stick baking spray and let it sit in the fridge for about 5 minutes.

Flour the work surface before working with the dough.

Flatten half of the dough enough to fit into the pasta roller.

Feed the dough through the pasta roller set to its widest setting three times, adding flour to prevent sticking.

Adjust the roller to a thinner setting and run the dough through again, cutting it into segments for noodles.

Cut the sheets into fettuccine using the thicker cutter.

Make nests with the cut fettuccine and add flour on top to prevent sticking.

Boil a pot of water with a generous amount of salt for the pasta.

Melt butter in a pan until foamy, then add a fresh sage leaf.

Once the butter starts to brown, add pine nuts to toast them.

Add the fresh pasta to the boiling water, which will cook in about 90 seconds.

Using tongs, transfer the pasta directly from the water to the hot pan with the butter and pine nuts, allowing some water to enter the pan.

Toss the pasta gently in the pan with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens