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