Want to warm up with a comforting fall pasta — made by you, from scratch? It's easier than you might think. Flour and pumpkin puree is all you need to make these delicious noodles. Serve it up with brown butter sage sauce and Parmesan cheese for the ultimate autumnal bliss.
- For the Pasta:
- 3 cups all-purpose flour (plus more for rolling)
- 1 (14 ounce) can pumpkin puree
- For the Sauce:
- 4 tablespoons butter (or olive oil)
- 2-3 large bunches of fresh sage leaves (finely chopped)
- 1 tablespoon Parmesan cheese (divided)
- Salt and pepper to taste
- Pile flour on clean countertop. Make a well in the center and add in the pumpkin puree.
Using clean hands, mix together the puree and flour until it forms a stiff dough (adding more flour if needed to make it not sticky).
Divide the dough into parts and cover with plastic wrap to keep it from drying out. Form dough into a small balls.
With a rolling pin, roll out each ball into a disc and then into a very thin sheet (you should almost be able to see through it in parts). Using a pizza cutter, cut into 1/4" long strips. Make noodle into little nests until ready to cook. Repeat with remaining dough balls.
To cook: bring to a boil two quarts of salted water. Drop noodles into the water a few at a time. Cook 2 to 3 minutes until al dente, or until the noodles start to float.
Meanwhile, melt butter in skillet. Add sage, half of the cheese, and salt and pepper to taste. Stir to combine.
Drain pasta and mix with sage sauce.
Garnish with remaining parmesan cheese.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||2 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||2 g|