Fresh Pasta with Creamy Pumpkin Sauce

Fresh pasta with pumpkin = fall comfort food. I roasted a pumpkin earlier this week, and after enjoying the roasted seeds I was left with a decent amount of puree to use in recipes this week. I’ve been seeing a lot of recipes for pastas with pumpkin being posted lately and thought I would give it a try!

Fresh pasta really isn’t that difficult, and you only need 4 ingredients: egg, flour, salt and water. It can be a weeknight meal! Fresh pasta is so tender. Once you taste it you won’t want to go back!

Fresh Pasta

Mix 1 cup of flour and 1/2 tsp of salt in a bowl. Make a well in the center and crack in 1 egg. Lightly beat the egg with a fork, gently pulling in flour as you mix it. Add about 1.5 TBSP of water to help form a dough and knead it for a few minutes. The dough will be somewhat tough but it will come together as you roll it out. Divide the dough in half to begin rolling through your pasta machine. If you don’t have a pasta machine, you can use a rolling pin to roll the pasta to your desired thickness.

Roll it out with a rolling pin, or use a pasta machine. The first few times you roll it through the machine it might crack around the edges. Fold the strip in thirds and run it back through the machine, continuing at the thickest setting until you have a smoother sheet. By folding it in thirds and running it through again you will end up with smoother edges that roll through easier. Then roll the sheet through each of the settings, making the sheet thinner and thinner until you’ve ran it through the final setting.

You will be left with a long thin sheet of pasta. You can use a pasta cutter on a pasta machine, or just cut the pasta by hand. I like to cut it by hand because I like the more rustic looking noodles. I fold the long sheet into thirds again, making sure the sheet is lightly floured so it doesn’t stick to itself. Then I slice the sheet into my desired width of noodle. Then when you unfold the sheet you’re left with longer noodles of more consistent widths.

Lightly dust the noodles with flour after cutting them so they don’t stick together.

Fresh pasta cooks a lot faster than dried. These fettuccine noodles cook in about 2 minutes! Make sure your water is properly salted prior to boiling your noodles.

Creamy Pumpkin Sauce

Saute 1 chopped garlic clove in some olive oil over medium heat. Add about 1/3 -1/2 cup of pureed pumpkin, 1/4 tsp dried sage, a pinch of nutmeg, salt and pepper. Cook for 1-2 minutes until combined. Add 1/2 cup half and half and stir to combine.

Transfer the cooked pasta to the sauce and continue to simmer over low heat for 1-2 minutes. The sauce will continue to thicken and coat the pasta. Top with fresh parmesan and enjoy!