Pumpkin Noodles Recipes

HOMEMADE PUMPKIN PASTA

Steps:

• 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 water until a dough forms (see picture).
• 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.
• After it's rested, bring a large pot of water to a boil and salt generously.
• 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.
• 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. I used a pizza cutter to cut mine into fettuccini-sized strips.
• Cover with plastic wrap until ready to cook. 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.
• Drain and transfer to serving plate. Top with pesto and parmesan cheese, toss with your favorite tomato sauce, or try this easy pumpkin mac-n-cheese sauce.

CREAMY PUMPKIN PASTA SAUCE

Steps:

• In a large pan add olive oil, butter and garlic, cook on low-medium heat 1 minute, add purée, salt, Parmesan and cream, whisk to combine and heat thoroughly approximately 3-5 minutes, if too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Serve immediately topped with freshly grated Parmesan cheese or flakes. Enjoy!

PUMPKIN NOODLES

Steps:

• Mix together flour and salt. make well in center. put pumpkin and 1 tbsp water in the well. Slowly incorporate the wet into the dry making a rough dough and adding more water as needed. (I have done this with a bread hook on my kitchen aid mixer as well)
• Turn the dough onto a floured surface and knead into a smooth dough. (about 5 mins) The dough should not break apart or crack. (You might have to wet your hands if the dough gets too dry)
• Roll into log and wrap in a clean, damp towel. Set aside for 20 minutes
• Roll out to an even thickness of 1/8 inch or less. Cut into desired shapes, (linguine, squares for pot pie,etc) or add filling (I use cream cheese, with chives and canned chicken or ground, seasoned pork) and seal for ravioli or tortellini, etc.
• boil just as you would any other fresh pasta, cover with your choice of sauce and enjoy!