Pumpkin Pasta Recipe
We love pasta here at Salters HQ. We particularly like creating different flavours of pasta, not just a plain pasta. I’m quite partial to pumpkins, squash, courgettes etc. So we decided to create this great seasonal pasta to use up the glut of autumn pumpkins and satisfy 2 of our favourite foods.
This super simple recipe can be made in advance and will keep for up to 3 days in the fridge.
Ingredients
550g “OO” pasta flour
1tsp salt
2 large eggs
4 egg yolks
250g cooked, cooled pumpkin puree (you can use tinned too)
Olive oil to bind
Method
Add flour and salt to a food processor and pulse. Then add in whole egg, egg yolks, and pumpkin puree. Pulse until well combined. Then drizzle in olive oil until a dough forms
Once the dough has formed, transfer to a lightly floured counter and kneed.
Transfer to a very lightly floured surface, sprinkle top with a little flour, and cover with plastic wrap. Set aside for 30 minutes to rest.
Cut the pasta into thirds and begin rolling out into a loose rectangle, sprinkling on only as much flour as it takes to keep it from sticking. More flour = a less flavorful, tender pasta. Also, the pasta will want to stick to the rolling pin – simply use one hand to hold it down while you use the other to roll. Or you can use a pasta machine.
Once the dough is nearly paper thin, cut it into any shape you want. You can even leave it in a solid sheet if you’d like. We cut ours into sheets for cannelloni.
Bring a large pot of water to a boil and salt generously. Add pasta to boiling water and stir just to make sure they don’t stick together. It should only take 1-2 minutes to cook. (This is for plain pasta. Filled raviolis, tortellini etc could take a minute or 2 longer) Drain and transfer to serving plate. Top with pesto and parmesan cheese or toss with your favorite sauce.