Yesterday I made fall official—I bought a bag of those adorable decorative mini gourds with their bumps & lumps and green, orange & gold stripes. I arranged them in a bowl along with my edible squash that have yet to make it in into the oven to be roasted or in a pot for soup. I’ve also been stocking up on my go-to autumn canned goods like I used in this fresh pumpkin pasta.
Yes, I could have roasted a pumpkin and pureed it, but it felt from-scratch enough to be making my own homemade pasta. There’s no shame in a can of pumpkin puree! The pasta had a subtle orange hue to match its hint of pumpkin flavor. I kept it simple tossing the pasta in garlic-infused olive oil along with crispy sage. Next time I’m going to try it with browned butter.
Fresh Pumpkin Pasta
1-3/4 cups all-purpose flour
1/4 cup semolina
1/2 teaspoon kosher salt
1/3 cup pumpkin puree
2 large eggs
1 teaspoon olive oil
In a food processor, pulse the flour, semolina and salt until combined. Add the pumpkin puree, eggs and olive oil. Process until the dough forms.
Turn the dough onto a lightly floured work surface and knead for a couple minutes until the dough is smooth. Form the dough into a round disk and cover with plastic wrap. Allow the dough to rest at room temperature for 30 minutes or refrigerate overnight. (If the dough is refrigerated, make sure to let it come to room temperature before rolling it out.)
Divide the pasta dough into 4 pieces keeping them covered. On a well-floured work surface, roll out the dough as thinly as possible into rectangular sheets. Let them dry for 20 minutes. Sprinkle the sheets with flour and roll them up loosely. Using a knife, trim the rough edges and cut into 1/4-inch wide strips. Unroll and place the strips on a baking sheet lined with waxed paper. Repeat with the remaining dough.
Bring a large saucepan of salted water to a boil. Cook the pasta for 2-3 minutes until al denté and then toss with desired sauce.