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Homemade Pumpkin Pasta

Homemade Pumpkin Pasta

Homemade Pumpkin Pasta

Rating

Yields1 Serving
 2 cups AP flour, plus additional flour for dusting surface
 1 tsp Salt
 2 Eggs
 ½ cup Pumpkin puree
Optional
 Fresh herbs (thyme, sage)
 Parmesan cheese
 Fresh grated nutmeg
1

Mix flour, salt, eggs, and pumpkin puree in a bowl or food processor. Combine well until ingredients come together to form a ball.

2

Thinly roll dough out on a floured surface and cut into strips or ribbons with a pizza cutter or sharp knife. (Pasta should resemble shape of fettuccine or pappardelle)

3

Rest strips on parchment paper to prevent sticking.

4

Bring salted water to a boil in a large pot. Cook pasta until desired doneness or until pasta begins to float to the top.

5

Drain pasta and toss in melted butter. Top with fresh herbs, parmesan cheese, a pinch of nutmeg, or sauce of choice.

Ingredients

 2 cups AP flour, plus additional flour for dusting surface
 1 tsp Salt
 2 Eggs
 ½ cup Pumpkin puree
Optional
 Fresh herbs (thyme, sage)
 Parmesan cheese
 Fresh grated nutmeg

Directions

1

Mix flour, salt, eggs, and pumpkin puree in a bowl or food processor. Combine well until ingredients come together to form a ball.

2

Thinly roll dough out on a floured surface and cut into strips or ribbons with a pizza cutter or sharp knife. (Pasta should resemble shape of fettuccine or pappardelle)

3

Rest strips on parchment paper to prevent sticking.

4

Bring salted water to a boil in a large pot. Cook pasta until desired doneness or until pasta begins to float to the top.

5

Drain pasta and toss in melted butter. Top with fresh herbs, parmesan cheese, a pinch of nutmeg, or sauce of choice.

Homemade Pumpkin Pasta
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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