Pumpkin Pasta From Scratch: Easy And Delicious!

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 pasta dough with 1 cup all-purpose flour, 1 cup semolina flour, 1 tablespoon kosher salt, 1/2 cup pumpkin puree, and 2 tablespoons olive oil; mix with a bench scraper and knead by hand.

Wrap the dough in plastic wrap and refrigerate for 35-40 minutes.

Cut butternut squash into sticks using a sharp knife.

Crush hazelnuts with a knife.

Roll out the hydrated dough into a log, cut into pieces, and press down with your thumb to shape pasta.

Use a pasta machine to roll the dough to desired thickness, stopping at setting number three.

Switch to the cutter attachment to make fettuccine.

Melt butter in a skillet and add sage; toast hazelnuts in the butter.

Add butternut squash to the skillet and season with salt and pepper; cook until tender.

Pour in chicken stock and let it cook down slightly.

Cook fresh fettuccine in boiling water for 30-45 seconds and add to the sauce with more butter and parmesan cheese; mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens