Travel to Italy

Travel to Italy
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Italian Recipes

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Italian Recipes

Dessert Recipes

Dessert Recipes
Dessert Recipes

Homemade Pumpkin Pappardelle


Homemade Pumpkin Pappardelle

Hello, there! How as your holiday week? Did you get enough of turkey yet and are now figuring out what to do with the leftovers and all the pie? I'm still here dreaming of the pumpkin pies and side dishes and I had to squeeze in one more pumpkin recipe before the calendar turns to December: Homemade Pumpkin Pappardelle!



SO seriously, let's talk pasta for a minute! If you never tried homemade pasta, you will be thrilled! There is not much comparison in homemade pasta and dry pasta. Don't get me wrong, there are some really great dry pastas to find at different markets and stores. Even TJ Maxx and Tuesday Morning has some fantastic brands imported from Italy. I know making pasta by hand is scray. I grew up watching my mom making pasta, something that doesn't scare me much, even when something is going wrong, I plug away until it gets made. And there's a chance you don't have one or 3 pasta machines like I do. Or someone gave you one because it was a foodie goal, and you didn't take it out of the box yet. Today is the day to get that machine out!
Homemade Pumpkin Pappardelle


You probably are wondering what does PAPPARDELLE mean? The name comes from the verb “pappare”, which literally means to gobble up. When you make your own pappardelle, trust me…you will be gobbling it up! Are you trying to cut out carbs? Treat yourself to just this one recipe if you get to indulge once a week!! I must confess that we sometimes have pasta 2 times a day! It's just the way of Italians. And I'm not complaining. But back to the recipe…

I used canned pumpkin puree, as I happen to be using pumpkin puree in a lot of different recipes this fall. I also make this with roasted butternut squash. You could use your own homemade roasted pumpkin if you have some leftover from making pumpkin pies these days.
Homemade Pumpkin Pappardelle

Do you not have a pasta machine? No problema!

Facciamo la pasta a mano! (let's make the pasta by hand):

Ready to make it by hand? Here are the easy steps: It starts with the eggs and the flour (follow the ingredients below). You first start by incorporating the salt into the flour. Make a well in the middle of the flour, add the eggs and olive oil and start to mix it together. Continue to stir together until you can gather it into a ball. Cut the pasta ball into four pieces and cover with a tea towel (or plastic wrap)and let it rest for an hour. Start with the first piece, roll out on a clean and floured work surface as thin as possible. Add flour as needed so the dough doesn’t stick. Cut the dough into the strips (1/4 inch strips if you are making fettuccine and 1/2 inch strips for pappardelle). Continue process with other portions of dough. Portion the strips out into nests and let them rest while you boil the water for the pasta. Cook the pasta in salted boiling water for about 3-4 minutes (until al dente). (Instructions on how to make with a machine are below in the recipe.)










Some notes on this recipe:
There are certain variables that can affect your homemade pasta dough such as temperature, humidity and the variations in flour, eggs and other ingredients. It could happen that you will need to make slight adjustments to your ingredients each time you make your own pasta dough. Keep in mind that pasta dough is not the same as pastry dough. The first time you make the pasta, you may need more flour as you knead. It could be that the next time you make it the dough is too dry and you need to add a little more water. The goal you are trying to achieve is a dough that is supple and smooth. Your dream pasta dough should feel silky to the touch and not sticky or wet. And it won't be just a dream. Don't be discouraged if it doesn't happen the first few attempts. It takes practice!

Freezing the Pasta: You can freeze the noodles in an airtight container and be sure to use them in the next 3 months. Frozen noodles may take an extra couple of minutes to cook.

Need a great ragu’ (Bolognese sauce …AKA, meat sauce) to with it? Here is one to try, and you can also see my butternut squash gnocchi….so good!!

Are you craving pasta and are crunched for time? Here is an easy skillet lasagna recipe you will love!

Homemade Pumpkin Pappardelle

by Savoring Italy
Prep Time: 30 minutes
Cook Time: chill for 30 minutes or overni

Ingredients (1 pound of pasta)
  • 2 Cups All-Purpose Flour
  • 2 Cups 00 Flour (or just use 4 cups All-Purpose Flour)
  • 3/4 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 large Eggs
  • 1/4 cup canned pumpkin puree (or cooked pureed butternut squash)
  • 1 tablespoon extra-virgin olive oil, more as needed
Instructions
In a food processor, pulse together flour, salt and spices. Add eggs, pumpkin, oil and run the machine until the dough holds together. If dough looks dry, add a teaspoon of water. If the dough seems too wet, add a little bit of flour.

Turn out the dough onto a clean counter (or whatever work surface you are using, I use my big board).

Hold the dough with one hand and fold over the other portion of dough with your other hand.
Flatten the dough with he palm of your hand. Keep doing this movement pushing the dough away from you.

Continue kneading until the dough is very smooth and supple. Add a little bit of flour if it is too sticky.

Wrap in plastic and let it rest at in the fridge for 30 minutes or even overnight.

Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you’re rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Set pasta machine to the widest setting, roll one piece of dough that is flattened into a 3-inch wide rectangle out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 4 more times on the same setting, making sure to dust lightly with flour if the dough is sticking. 

Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16 inch thick and 14 to 16 inches long. 

Continue same process with the next portions of the dough. Arrange strips in single layer on sheets of parchment.

Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle. (If you are making fettuccine, run the rolled sheets through the fettuccine setting on your roller.)

Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. It is best to separate the piles of pasta. If you layer them on top, they will stick to each other. Cover with a tea towel while you finish prepping the other strips.

Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 3-4 minutes (depending on the thickness, it should be al dente), Drain well and serve with your sauce.

20 comments

  1. Ohhh Lora, this is brilliant! Pinning!! My 11 year old is learning to make pasta and this will go on the Winter Break Bucket List! Thanks!! I've never had pumpkin pasta, so I am really excited to try!

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  2. This sounds amazing! I'm adding it to the list of thing to make with my hubby :)

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  3. Ok I love this recipe! I have never made my own pasta but I want to make this!

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  4. Venturing beyond homemade noodles for soup has been on my culinary bucket list for weekday seems like forever. Your pasta looks so silky and perfect!

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  5. Absolutely nothing beats homemade pasta, nothing! This pumpkin pappardelle is perfect!

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  6. This is just beautiful. Pappardelle is one of my favorite cuts and I love that you made it pumpkin flavored. I know I can do it by hand, but I really, really want a pasta machine.

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  7. This homemade pasta look fabulous! I really need to try my hand at homemade pasta.

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  8. Every year I say I'm going to learn how to make homemade pasta - at the end of every year I go "maybe next year" . No more - I need to make this recipe - it looks fantastic!

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  9. I haven't made pasta but it's on my bucket list. I don't have a machine but I'll have to looking into getting one. Looks pretty easy!

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  10. I had to make pappardelle for my Rouxbe course; it was a bit challenging but totally doable! I'm super thrilled to have found your recipe - I don't know why it never occurred to me to make these guys pumpkin flavored -- I love it! You're "make it by hand" instructions are super helpful, too! I, for one, do not have a pasta maker.

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  11. Oh my gosh, that first photo is freaking amazing. I can't even believe how beautiful this is. It makes me want to nosh on this right this minute. One day I want to come visit you and spend a whole day, or two, making homemade pasta.

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  12. My husband started making homemade pasta a couple months ago and we are hooked! It looks so intimidating but really it's so crazy easy! Pinning these for us to make soon!

    xoxo Dani

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  13. These are phenomenal! I never would have thought of something like this and it loos so fancy! Homemade pasta is the best and this is just pushing it a little bit further.

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  14. Homemade pasta for me is as therapeutic as it is adventurous. So much fun to really get into it, such an accomplishment when you eat your own pasta! This recipe sounds so amazing Lora! I need to try it soon. Love the new name of your blog. You have SO much to share about the real Italy!

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  15. Looks absolutely delicious. I'm making it for my family tonight. Thanks for the recipe.

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  16. I love, love, love making homemade pasta. And pumpkin parrardelle? What an awesome idea.

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  19. I think pappardelle might just be my favorite pasta shape of all. They have such a satisfying, even voluptuous mouth feel. And who could resist the beautify color that pumpkin provides?

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