How has your week been so far? I have been in the middle of quite a lot of pumpkin baking! Did you know that canned pumpkin could even be used for savory dishes, like this Homemade Pumpkin Pappardelle?
What are Pappardelle?
Pappardelle is an Italian homemade ribbon pasta.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…
How do you make homemade pasta like an Italian nonna or mamma?
1.Start Your Dough. Egg pasta is super simple ingredient wise: flour, salt, eggs and olive oil (this recipe has also pumpkin puree’)
2. Whisk & Knead the Dough.
3. Let the Dough Rest.
4. Divide the Dough.
5. Roll the Dough.
6. Keep Rolling.
7. Slice Noodles.
8. Loosen the Noodles.
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:
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
- 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
- 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.