Impress your dinner guests this fall with homemade pasta! And you don’t need a culinary degree to make this two-ingredient pumpkin pasta. All it takes is pumpkin puree and flour! You can make your own pumpkin puree using the steps below, or canned pumpkin puree will work, too.
For pumpkin puree:
● 2 sugar pumpkins (pie pumpkin)
● Wooden spoon
● Baking sheet
● Parchment paper
Start by snapping off the stems and cutting the pumpkins in half. Use the wooden spoon to scoop out the insides and scrape clean. Once clean, place pumpkins on a parchment-lined baking sheet and bake at 350 degrees for 1 hour (or until fork slides through easily). When you take the pumpkins out of the oven, the outside skin will be wrinkled. When cool, scoop out the pumpkin insides so that all that’s left is the skin. Discard the skin, and put the pumpkin into a blender or food processor and puree until smooth. This makes a little over 5 cups of puree.
For pumpkin pasta:
● 1 ⅔ cup homemade pumpkin puree (or 1 14-oz can of pumpkin puree)
● 3 cups all-purpose flour, plus extra for rolling
● Rolling pin
● Pizza cutter
Pile the flour in the middle of a clean countertop. Create a well in the center of the flour, and add in the pumpkin puree.
Using clean hands, mix together the puree and flour until it forms a stiff dough (adding more flour if needed to make it less sticky). Once it’s at a dough consistency, divide the dough in half. Cover one half with a towel to keep it from drying out, and form remaining dough into a disc. Flour a rolling pin and roll out the disc into a very thin sheet (you should almost be able to see through it in parts).
Using a sharp knife or pizza cutter, cut into 1/4″ wide strips. Repeat with remaining dough disc.
To cook your noodles, boil two quarts of salted water. Drop noodles into the water a few at a time and cook for two minutes, or until all the noodles float. Once the noodles are cooked, drain with a colander and top with your favorite sauce!