As soon as it turned October I bought not one but two pumpkins. I had high hopes of making something edible with them. Truth be told only one remains because I lost one to mold. I'm not really sure what I thought I was going to make with them. Growing up we didn't carve pumpkins - we painted them. In hindsight this was probably a very strategic move for my mother, the mother of some very accident prone children, specifically twins - my sister & I. Maybe that's why I feel bad about cutting up pumpkins & would rather them rot than be destroyed. It's silly I know but that's why they have canned pumpkin. I have no problem peeling open a can & making recipes with pumpkin that's been neatly stored in a little can just for me.
That being said, the day I bought the pumpkins, I also bought a can of pumpkin home with me too. Rather than making the traditional sweet pumpkin pie, I opted to add my canned pumpkin to my go-to pasta recipe. I basically just swapped out half the eggs for the pumpkin. The result was a vibrant tender pasta with a subtle hint of pumpkin.
- 2 eggs
- 1/3 cup canned pumpkin
- 3 3/4 cups flour
- 1 teaspoon salt
- 3-4 tablespoons of water
- Mix eggs, pumpkin, flour and salt together.
- Add enough water to make the dough start to stick together but not too wet. I actually think it works better if it's a bit on the drier more crumbly side. If you add to much water, no worries, just add more flour.
- Knead the dough together so that it forms a rough ball shape. Let the dough rest for about 30 minutes.
- Tear small pieces of dough off and roll it between your hands or on a cutting board to form a pasta worm. Run it between the flat plates of your pasta attachment starting with the smallest number (setting 1 or 2). Run it through several times on settings 2, 4, 6 and 7 until you reach desired thickness.
- Hang your pasta sheet a pasta rack. Work through the rest of your dough until it is all flat sheets of pasta.
- Change the attachment to the fettucini or spaghetti attachment and run flat sheets of pasta through this - one time only.
- Hang pasta to dry or if you don't have a rack toss the fresh strips with plenty of flour so it doesn't stick together.