I have wanted to learn to make pasta for years because its one of my all time favorite things to eat. As much as I would talk about teaching myself the art, I just never seemed to find the time or opportunity until my hand was forced. My husband and children gifted me with my very own pasta roller and cutting attachments for my KitchenAid as my Mother’s Day gift this year so there were no more excuses. I can truly say there is no going back—once you’ve tasted fresh pasta store-bought just can’t compare.
This recipe is adapted from the Minimalist Baker. A food processor is required for this recipe. A pasta roller and cutter are also used but a rolling pin and flat surface are sufficient if you do not own a pasta roller and cutter.
The pumpkin pasta dough does need to rest for 3o minutes covered in plastic wrap. Once the dough has rested it is then divided into four equal pieces and again wrapped in plastic to keep it from drying out.
It takes a little bit of learning curve to get the pasta correct but it is so worth it! Have patients and enjoy.
Wrap pasta in saran wrap if not cooking right away or let dry completely on racks overnight and store in plastic bags for future use.
- 2 cups unbleached all purpose flour
- ¼ tsp. finely ground sea salt
- 1 egg + 2 egg yolks
- ¼ cup pure pumpkin puree
- Combine flour and salt in the bowl of a food processor and pulse a couple times.
- Add egg yolks, egg and pumpkin puree and pulse until mixed well.
- Slowly drizzle in water until a ball of dough forms around the blade (this happens very quickly so be careful not to pour too much water).
- Turn dough out onto a lightly floured surface and shape into a ball, dust ball with flour and cover with saran wrap. Let rest for 30 minutes.
- Once rested divide dough into (4) quarters, working with one at a time and keeping the remaining wrapped in saran wrap, flatten with your hands into a rough rectangle and run through a pasta roller. You will begin on the thickest setting and run them gradually through the roller working your way to thinner settings as your dough is stretched. Dust dough with flour as necessary to keep pasta from sticking to the roller. Learning to handle the pasta during this process takes a little time and there is a learning curve but it’s worth it. I worked from setting one to setting four on my KitchenAid roller attachment. Once they are at desired thickness lay over a pasta drying rack or on sheets of lightly floured parchment paper. Continue until each quarter of dough is rolled out.
- Switch from roller attachment to fettuccini cutting attachment and cut each sheet of pasta. Again place cut strips of pasta over drying rack or on sheets of lightly floured parchment paper. If dough feels sticky or wont run through the cutter attachment lightly rub sheets of pasta with additional flour on both sides.
- Alternatively if you do not have a roller or cutter, divide dough and on a floured work surface use a rolling pin to roll dough out to desired thickness.
- You’ll want to roll it as thin as you can. Dust dough with flour as necessary to keep pasta from sticking to the rolling pin. Use a pizza cutter or sharp knife to cut into strips. Set on sheets or hang on drying rack as you continue with the remaining dough.
- To cook, boil water in a large pot generously seasoned with salt. Add noodles and cook 1-2 minutes, stirring to prevent clumping. Homemade pasta cooks in considerably less time then dried boxed alternatives.
- Drain, add your favorite sauce or toss with olive oil and seasonings.
- Serve & enjoy!