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Homemade Pumpkin Pasta

Homemade Pumpkin Pasta

Homemade Pumpkin Pasta is a cozy, comforting dish that combines fresh pumpkin puree with homemade pasta dough to create tender, flavorful strands perfect for fall. This recipe is highly customizable, suits various dietary needs, and pairs beautifully with simple sauces or herb garnishes, making it an impressive yet accessible meal.

  • Total Time: 44 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 1 cup pumpkin puree (fresh or canned, pure pumpkin not pie filling)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 2 large eggs (or flaxseed/chia seed gel for vegan substitute)
  • 1 tablespoon olive oil (or plant-based oil for vegan)
  • 1/2 teaspoon salt
  • Pinch of nutmeg (optional)

Optional Variations and Add-ins

  • Chopped fresh sage, rosemary, or thyme (for herb-infused dough)
  • 1/2 teaspoon ground cinnamon and ginger (for spiced pumpkin pasta)
  • Ricotta and herbs (for stuffed ravioli filling)

Instructions

  1. Prepare the Dough: In a large bowl, combine the pumpkin puree, eggs, olive oil, and salt. Stir until the mixture is smooth. Gradually add the flour, mixing with your hands or a wooden spoon until the dough starts to form. Knead the dough on a floured surface for about 10 minutes until it becomes elastic and slightly tacky.
  2. 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 it easier to roll out.
  3. Roll Out the Dough: Divide the dough into smaller portions. Using a rolling pin or pasta machine, roll each piece out on a floured surface until the dough is thin enough to see your hand through but still sturdy enough not to tear easily.
  4. Shape the Pasta: Cut the rolled dough into your desired shapes such as fettuccine strips, tagliatelle ribbons, or squares for ravioli. For ravioli, place filling on one sheet, cover with another, and press edges firmly before cutting.
  5. Cook the Pasta: Bring a large pot of salted water to a boil. Gently drop in the fresh pasta and cook for 2 to 4 minutes depending on thickness. Watch carefully; the pasta is done when it floats and is tender yet firm to the bite.

Notes

  • Use pumpkin puree at room temperature to ensure even mixing and smooth dough consistency.
  • Add flour gradually to avoid making the dough too tough.
  • Rest the dough well to make rolling easier and prevent shrinkage during cooking.
  • Dry fresh pasta lightly with flour for 15 minutes if not cooking immediately to prevent sticking.
  • Cook fresh pasta just until al dente, tasting frequently for perfect texture.
  • Store leftover cooked pasta with a drizzle of olive oil to prevent clumping.
  • Freeze uncooked pasta on parchment-lined trays before transferring to sealed bags for up to 2 months.
  • Reheat cooked pasta gently in a skillet with a splash of liquid to keep it moist; avoid microwaving if possible.
  • Author: Lina
  • Prep Time: 40 minutes
  • Cook Time: 4 minutes
  • Category: Main Course
  • Method: Boiling
  • Cuisine: Italian
  • Diet: Gluten Free (if gluten-free flour used); Vegetarian; Vegan (with substitutions)

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 8g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 90mg

Keywords: pumpkin pasta, homemade pasta, fall recipe, seasonal pasta, fresh pasta, gluten-free pasta, vegan pasta option, autumn flavors