Pumpkin Pasta Dough

Pumpkin Label

Fresh egg noodles in Italy are a gorgeous, rich golden color that is hard to replicate elsewhere. This is because of the intense red of the yolks (indeed, in Italy the yolk is referred to as il rosso, “the red”). I’m still not sure what inspired me one day to add just a little bit of pumpkin puree to my pasta dough—actually it was buttercup squash, which has sweet, dense, deep orange flesh. I happened to have some leftover in my fridge from a pumpkin cheesecake that I had made for Thanksgiving. Into the dough it went. The resulting pasta sheets were even better than I had imagined, golden in color and subtle in flavor—a perfect match for pumpkin lasagne. But you can also cut them into pappardelle or fettuccine and serve them with a simple tomato sauce.–Domenica Marchetti

LC Surplus Pumpkin Note

If you find yourself with leftover pumpkin purée after making this lovely pumpkin pasta dough, don’t you dare even consider throwing it away. If you’re feeling a little sneaky—we mean, practical—try stirring some into mac-n-cheese. It’ll bring an ever so subtle sweetness to your family’s dinner—not to mention some potassium as well as vitamins A and C.

Pumpkin Pasta Dough

  • Quick Glance
  • (4)
  • 15 M
  • 45 M
  • Makes about 1 pound
5/5 - 4 reviews
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In a small bowl, whisk together the pumpkin and 1 of the eggs.

Place 2 cups “00” flour, the semolina flour, salt, and nutmeg in a food processor. Pulse briefly to combine. Add the pumpkin-egg mixture and pulse briefly. Add the remaining egg and pulse until the mixture forms crumbs that look like small curds. Pinch together a bit of the mixture and roll it around. It should form a soft ball. If the mixture seems dry, drizzle in a few droplets of water and pulse briefly. If it seems too wet and sticky, add additional flour, 1 tablespoon at a time, and pulse briefly.

Turn the mixture onto a clean work surface sprinkled lightly with semolina flour and press it together with your hands to form a rough ball. Knead the dough by using the palm of your hand to push the dough gently but firmly away from you, and then fold it over toward you. Rotate the dough a quarter turn, and repeat the pushing and folding motion. Continue kneading for several minutes until the dough is smooth. Form it into a ball and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes before shaping into your desired shape pasta.

To form lasagne noodles, stretch the dough as thin as you comfortably can, no thicker than 1/16 inch. If you lift a sheet with your hand, you should be able to see the shadow of your hand through it. Because lasagne noodles are layered, they need to be very thin. Using a sharp chef’s or similar knife, cut each sheet into rectangles about 4 inches by 5 inches.

Print RecipeBuy the The Glorious Pasta of Italy cookbook

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Recipe Testers Reviews

We almost always make our own pasta and this dough is another delightful recipe to add to our collection. I used canned pumpkin puree and large eggs so it only took 2 cups all-purpose flour. I cut the dough into wide noodles and served it with a sage cream sauce. Next time I want to make ravioli, so now I'm on a mission to find the right filling.


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  1. Timely question….how long ahead of time can I make this dough? Can I make today and roll out tomorrow?

  2. This almost makes me want to get married, so that I can impress him with my pasta making skills. Almost. I’m thinking a sauce involving tasso ham is in order.

  3. I tried this last night! It was excellent! In fact it was a pumpkin theme night, I used the leftover purée (I also made muffins) in a sauce to cover the noodles. I sautéed onions, peppers, tomatoes, and garlic in some bacon fat, dumped the rest of the purée over that, thinned it out with some Riesling and cream and topped it with ham. Went perfect with the pumpkin noodles! One change I made was that I just used all-purpose flour, couldn’t get anything fancy. Thanks for the recipe!

  4. I have an abundance of roasted Jack O’ Lantern (the seeds have been toasted and eaten already), so the timing for trying this recipe couldn’t be better. I find pumpkin to be subtler in flavour than butternut squash, which is what I usually use for making “pumpkin” pie.
    I’ll make extra pasta for pappardelle.

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