Homemade Pumpkin Pappardelle-An easy recipe to make Italian pasta ribbons made with pumpkin puree. The perfect fall homemade pasta. Goes great with an Italian ragu’ or a butter and sage sauce.
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?
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 scary.
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!
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.
You probably are wondering what does PAPPARDELLE mean?
Pappardelle is an Italian name that 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!
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.
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.
How do you make homemade pasta like an Italian nonna or mamma?
These are the steps (the full recipe is below)
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.
Some notes on this recipe:
What are the variables that affect homemade pasta dough?
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.
- The dough could be different each time you make it (because of the variables). 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!
Can you freeze homemade pasta?
Yes, you can!
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
- ¾ teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 large Eggs
- ¼ 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.