Italian Cuisine : Homemade Pumpkin Pasta

Wanted to try something new today so decided to try making homemade pasta with the leftovers pumpkin that I had in the fridge. Although kneading the dough is hard work and requires lots of energy, the dough itself is pretty simple.

Ingredients:

  • 290 gm all-purpose flour
  • 1/2 teaspoon of salt
  • 2 eggs
  • 150 gm pumpkin (cut into small and thin pieces)
  • 15 ml of water

Method:

  1. In the small saucepan, put in the water and pumpkin and bring to boil. Reduce the fire to low and let it simmer till pumpkin is soft (about 5 minutes). Note: Do keep an eye on it and ensure that the water does not dries up. If yes, add about 2 tablespoon of water
  2. Once the pumpkin is soft, remove from fire and mash it with fork  
  3. Add all the ingredients into the mixer and pulse all ingredients until a dough form. Note: Even if it is a little sticky, let it pulse a little longer. Avoid adding more than 5 gm flour as too much flour will turn the dough really hard
  4. Remove and knead for about 20 minutes on the wooden surface / tabletop until it is smooth
  5. Set aside to rest for at least 30 minutes in room temperature  
  6. Before cooking the pasta, shape the pasta accordingly. You can either shape it by hand (refer step below) and then cut it into the desired thickness and length. Alternatively, you can pass the pasta dough through the pasta machine.  
  7. Cook the pasta in boiling salted water. You will need 4 quarts of water for every 13 to 18 ounces of fresh pasta.
  8. Drain and cook according to your desire

Shape the pasta dough by hand : Reference from Handmade Pasta
Tagliatelle

  • On a lightly floured surface, roll or fold one side of the sheet of dough loosely towards the center of the sheet, then repeat with the other side so that they almost meet in the middle. Gently fold one side on top of the other, but do not press down on the fold.
  • Cut the dough into thin slices with a sharp knife, slicing through the folded dough quickly and deftly in a single motion. (It takes very little practice to get the hang of this.)
  • Immediately unravel the slices to reveal the pasta ribbons. (You can do this by inserting the dull side of a large knife into each slice and gently shaking it loose. If you wait, they will stick together. Trust us.) Hang the pasta to dry a little before cooking or dust it well with semolina flour and arrange in loose nests on a tray lined with a clean kitchen towel.

Ravioli

  • If your pasta dough is still in a single sheet, cut it into 2 equal portions. Cover one portion of the dough with a clean kitchen towel or plastic wrap while you work with the rest of the dough. Spoon small mounds (about 1 teaspoon) of filling on the dough in even rows, spacing them at 1 1/2-inch intervals. Using a pastry brush, lightly coat the dough between the mounds with beaten egg. Using a rolling pin, carefully drape the reserved sheet of dough on top of the mounds, pressing down firmly between the pockets of filling to push out any trapped air. Use a serrated ravioli cutter, a pastry cutter, or a sharp knife, cut the ravioli into squares. Transfer the ravioli to a floured kitchen towel to rest for 1 hour before cooking.

Passing pasta dough through pasta machine : Reference from Handmade Pasta

  • Feed the blob of pasta dough through a pasta machine set on the widest setting. As the sheet of pasta dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the pasta through this same setting a total of 4 or 5 times. This takes the place of kneading the pasta dough and ensures the resulting pasta is silky smooth.
  • Pass the sheet of pasta dough through the machine again, repeatedly, gradually reducing the settings, one pass at a time, until the pasta achieves the desired thickness. Your sheet of pasta dough will become quite long—if you have trouble keeping the dough from folding onto itself or if you are making ravioli, cut the sheet of dough in half and feed each half through separately. Generally the second-from-last setting is best for tagliatelle and the last setting is best for ravioli and any other shapes that are to be filled.
  • After the sheet of pasta dough has reached the requisite thickness, hang it over a broom handle or the back of a chair to dry a little—this will make cutting it easier in humid weather, as it will not be so sticky. Or, if you’re in a hurry, you can dust the pasta with a little flour and place it on clean kitchen towels and let it rest for just a short spell.

 


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