I had some pumpkin puree kicking around in the fridge that was threatening to go bad on me, so I cooked it down and added it to a bunch of flour and water to make a lovely pumpkin pasta. I’ve been talking about doing this for so long, and after weeks on end of being distracted and taken away from my kitchen, I finally found a few hours to bang this out.
The basic recipe for my Pumpkin Fettucine Dough is as follows:
3 C semolina flour
1 tea sea salt
2 tbsp extra virgin olive oil
1 C cooked canned pumpkin puree
Spring or filtered water, as needed
Mix all of the ingredients in a large bowl till a ball forms, and then turn it out onto a floured workspace. Knead the ball till your hands are no longer sticking to the dough and the dough springs back when you press your thumb into it. This should take you about 8 to 10 minutes. Wrap in plastic film and let it rest for at least 15 minutes before you start rolling it out by hand or in stand mixer attachments. Store any unused dough wrapped up tightly in more plastic wrap to use up in the next two days in your fridge.
I served this pumpkin fettucine a light dinner with some pasta sauce, freshly cracked paper and freshly grated Parmesan cheese. So, what did I think of it? Ech. It was ok. Without the inclusion of egg anywhere in the dough, the noodles were limp and too soft to get a perfect al dente chew. I will have to redo this dough and add eggs to see if that’s where this recipe fails for me.