Freshly rolled pasta, something I had only previously watched Master Chef contestants do. I came across this amazing pumpkin pasta on Pinterest. After my self-proclaimed successful batch of gnocchi. I was slightly more confident about rolling some fresh pasta. The recipe might seem cumbersome, it is truly simple. With ingredients right out of the kitchen, it is vegetarian, healthy & hearty. And just in time for Halloween!
Check out the recipe of gnocchi here.
- Pumpkin – 250g
- All Purpose Flour – 4 cups + more for dusting
- Butter – 2 tbsp
- Garlic cloves, chopped – 4, medium
- Basil leaves – a handful
- Salt – 1/4 tsp
- Pumpkin seeds – 1 tsp
- Oregano season – to garnish
For the Pasta dough
- Peel the pumpkin and roughly chop into cubes. Boil water in a pan and cook the pumpkin till the pieces are soft.
- Drain the water and lightly pulse the pumpkin pieces to make a smooth pumpkin puree.
- Sieve the maida, add the puree, a little bit of water and bring the dough together.
- Let it rest for 10 minutes.
- Divide the dough into four batches.
- Dust a pastry board well, take one batch and roll the dough evenly into a long sheet.
- Use a sharp knife and cut into equal pasta noodles.
- Boil water in a pan, add a pinch of salt and add the pasta noodles in. Cook until the pasta surfaces on the water.
The sauce and dish
- Melt butter in a non-stick pan, add garlic cloves and cook for a minute.
- Add the cooked pasta, basil leaves and toss lightly.
- Top with pumpkin seeds, and seasoning.
You can refrigerate the dough for 2-3 days, although consume the cooked pasta immediately. Since the pasta is freshly cooked, it is likely to be slightly sticky. The underlining sweet pumpkin flavor adds to the dish in the most unique way.