When it starts feeling like Fall, I get that pumpkin fever. I got the fever, and the only cure … is more pumpkin.
I decided today, spur of the moment, that I wanted pumpkin pasta for lunch and nothing else would do. I’m not high maintenance at all …
I don’t have a Kitchen Aid or a pasta maker, so I needed a recipe that was simple and easy to make without fancy equipment. I found the perfect one.
I only changed the recipe slightly – swapping in whole wheat flour for some extra nutrition, and omitted one of the egg yolks to lower the cholesterol. I also just happened to have homemade pesto in the fridge which I knew would taste wonderful atop this fabulous noodle (I was right). This pasta was incredible! Like, O-M-G good. It is so satisfying and hearty, delicious and flavorful, while still being simple and healthy. It’s basically the embodiment of everything I strive for in my life, in the form of a noodle. This pasta might be my soul mate.
The original recipe called for all-purpose flour, which would definitely make the dough much lighter. I used all-purpose for dusting but stuck to whole wheat for the substance of the noodle. The choice of flour is all yours. If you’ve never made or tried fresh pasta, you should know it tastes completely different than boxed store-bought pasta. It’s ten times more flavorful! It also takes hardly any time. I only boiled my pasta for 1 minute each batch. Don’t forget to salt your water – it makes a huge difference, I promise!
- 2 cups whole-wheat flour (could also use all-purpose flour) + extra for dusting
- 1/4 tsp sea salt
- 1 egg + 1 egg yolk
- 3 tbsp pumpkin puree