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Homemade Pumpkin Pappardelle

Italian pasta ribbons made with pumpkin puree. The perfect fall homemade pasta.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dinner
Cuisine: Italian
Keyword: pasta, vegetarian


  • 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.