Last Updated on June 22, 2024 by Lisa Keys
The next best thing to baking is mixing up some pumpkin spice 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.
Pumpkin Spice Pasta Dough Easy Homemade
Equipment
- 1 pasta machine
Ingredients
- 308 grams (2 ½ cups) all-purpose flour
- 42 grams (¼ cup) semolina flour
- 1 teaspoon fine sea salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 200 grams pureed pumpkin
- 2 eggs
Instructions
- 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.
Notes
Nutrition
This post is dedicated to my beautiful friend Ginny. You are forever in my heart.
Nancy
I’m so sorry about your friend. What a lovely recipe to dedicate to her.
Haley
Sending you lots of warm hugs and love. I am so sorry for your loss. Love you ❤️
Lisa
Thank you. Ginny was the best kind of friend and I am forever grateful to have had her in my life.
Lisa
Thank you. A lovely recipe for such a ray of sunshine. An honor to celebrate Ginny here.
Lori
What a wonderful way to remember your dear friend. I’m sure she is smiling down on you💗
Lisa
Thank you. Always upbeat, I know Ginny is smiling down on all of us. I sure hope my William greeted her as Ginny was just one of the many mom's who helped raise him up.
Lynn Beamer
This recipe looks amazing. Wii try My pasta skills
Lisa
thanks...really good with a Szechuan sauce
Bill
Ginny was the best friend and this is one of your best recipes. <3
Lisa
agree the very best <3
bill
one of my favorites...please make it again
Lisa Keys
Trying this again today using the flesh of one of those mini honey butternut type squashes. I am obsessed with this pasta.