|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Want to warm up with a comforting fall pasta with noodles made 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 a sage brown butter sauce and Parmesan cheese for the ultimate taste of autumn.
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- 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 to 3 large bunches of fresh sage leaves (finely chopped)
- 1 tablespoon Parmesan cheese (divided)
- Salt and pepper to taste
Pour flour on clean countertop. Make a well in the center and add 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). Using a pizza cutter, cut into 1/4-inch long strips. Make noodle into little nests until ready to cook. Repeat with remaining dough balls.
In a large pot, bring two quarts of salted water to a boil. Drop noodles into the water a few at a time. Cook 2 to 3 minutes until al dente, or the noodles start to float.
Meanwhile, melt the butter in skillet. Add sage, half of the cheese, plus salt and pepper to taste. Stir to combine.
Drain the pasta and mix into the sage sauce.
Garnish each plate with remaining Parmesan cheese.