The next best thing to baking is mixing up a pasta dough. After all, the recipes use similar ingredients like flour, eggs and spices. Making pasta is also very therapeutic as kneading is involved. It’s a little like making bread. Five minutes of kneading a firm dough can be quite a work-out. However, to make my pumpkin spice pasta dough easy homemade I suggest doing it all in your stand mixer or food processor. Easy peasy delicious.
I personally like getting my clean hands into the mix. Whisk up the dry, add the wet and bring the dough together with my fingers. One really important technique to note is that you must reduce the moisture in the pumpkin. Pumpkin, whether canned or fresh, is loaded with water. So, measure out 200 grams of pumpkin and get to squeezing it in your fist or spreading it out on paper towels to reduce the weight down to 120 grams. If you go too far and get rid of too much moisture than just add enough water back in to measure 120 grams.
I can’t tell you how much I love the color of this dough. After a 30 minute rest it glows. It’s like autumn leaves against the bluest sky. You leaf peepers know what I am talking about. Further, the warm aroma of the cinnamon, ginger and nutmeg is like putting on your favorite sweater on a cool autumn day. So comforting.
Using a pasta machine is the only way I know how to roll and cut pasta. I have never hand rolled it as that just seems so labor intensive. Lightly dusting with flour throughout the process, I roll my pasta to a thin number 6 on the machine and then cut into fettuccine or thin spaghetti. It air dries for a couple of hours and then I pack it into freezer bags and store in the refrigerator if I am using it later in the day or in the freezer for another time.
Choose your sauce. This pumpkin spice pasta dough stands up to any sauce. My granddaughter loves it with butter and parmesan while my husband enjoyed it today topped with a boldly aromatic Asian sauce. Last week, I tossed the pasta with a nutty brown butter that included herbs and marigolds from the garden. Delightful is an understatement. Suffice to say, it’s a very tasty versatile pasta.Print
Infused with pumpkin and warm spices this beautiful and aromatic pasta stands up to any sauce.
308 grams (2 ½ cups) all-purpose flour
42 grams (1/4 cup) semolina flour
1 teaspoon fine sea salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
200 grams pureed pumpkin
Whisk flour, semolina, salt, and spices; set aside. Drain pumpkin of water until it weighs 120 grams. You can drain it on layers of paper towels or squeeze it dry wrapping it in some cheesecloth. Add pumpkin and eggs to flour mixture; mix well with your fingers or a fork. When dough comes together knead for 5 minutes or until smooth. I like to use my stand mixer to do the kneading. Wrap dough in plastic and let rest for 30 minutes. Cut dough into 6 pieces. Working with 1 piece at a time, roll and cut your desired pasta shapes. Air dry the pasta or cook right away in boiling salted water.
Dry pasta can be stored in an air tight container in the freezer.
- Category: pasta
This post is dedicated to my beautiful friend Ginny. You are forever in my heart.