Description
Homemade Pumpkin Pasta combines the natural sweetness and vibrant color of pumpkin puree with tender, fresh pasta dough. This seasonal Italian-inspired dish is easy to make using simple ingredients, offering a versatile, flavorful meal perfect for cozy dinners or special occasions. Customize with herbs, spices, or vegan options to suit your taste and dietary needs.
Ingredients
Scale
For the Pasta Dough
- 1 cup pumpkin puree (canned or fresh, smooth)
- 2 cups all-purpose flour (or gluten-free flour blend for GF version)
- 2 large eggs (or 2 flax eggs for vegan)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Optional: pinch of ground nutmeg or cinnamon
Instructions
- Prepare the Pumpkin Puree: Use smooth canned pumpkin puree or roast pumpkin chunks until soft and blend until smooth. Allow the puree to cool completely before using.
- Make the Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add pumpkin puree, olive oil, salt, and optional spices. Gradually incorporate the flour into the wet ingredients, kneading for 8-10 minutes until a smooth, elastic dough forms.
- Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten, making rolling easier.
- Roll Out the Dough: Divide the dough into smaller portions. Using a rolling pin or pasta machine, roll each piece into thin sheets, dusting with flour to prevent sticking.
- Cut and Shape: Cut the pasta sheets into desired shapes such as ribbons for fettuccine or squares for ravioli. For ravioli, add your favorite filling and seal the edges carefully.
- Cook the Pasta: Boil a large pot of salted water and cook the fresh pasta for 2-4 minutes depending on thickness. Fresh pasta cooks quickly, so watch until al dente.
Notes
- Use smooth pumpkin puree without added spices for better dough consistency.
- 00 flour can be used for a silkier texture, but all-purpose flour is a good substitute.
- Adjust flour amount slightly if dough feels too sticky or dry during kneading.
- Rest dough for at least 30 minutes to avoid tough pasta.
- Use fresh eggs to enhance dough elasticity and color.
- Handle dough gently to keep the pasta tender.
- For vegan version, replace eggs with flax eggs and use olive oil.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg
Keywords: pumpkin pasta, homemade pasta, fall recipe, seasonal dish, fresh pasta, vegan pasta option, gluten free pasta
