The best thing about this vegan fresh pumpkin pasta dough is how easy it is to make. This golden dough is extremely versatile and tastes just like its egg based counterpart.
Nothing compares to the texture of fresh pasta. I guarantee you will feel a rare level of satisfaction and pride when you place a dish of homemade pasta on the table. Did I mention that it is so easy a 6 year old could make it? Don’t worry I won’t tell.
This week we are sifting though boxes of memories and clearing out my Mother’s apartment.
When we cleared my Aunt’s house in Denmark three years ago I found a letter I had written to her in August 1992. A time capsule of love and dreams and proof I have always been an odd duck. Since it mentions Pumpkin at the very end I thought I could slip it into this post. Feel free to skip to the recipe.
Dear Big Helle,
Today was sunny, heavy; the light seemed to wash me more thoroughly than all those thunder storm showers. Somehow it was pouring autumn.
The moon slept in the sky until noon. The cats played dead all day long. I poked them every hour or two to check. They are trying to lull me into a false sense of security. I had better watch my back. Plots and coups are resting on this hazy dusk.
Maybe I just need something particularly salty smothered with Louisiana Hot Sauce.
When I grow up I’m going to have a garden, salad at my back door. Radishes, bitters, sweet peas, basil, sunflowers and a forest of greens. Earthy carrots and heavy tomatoes.
I do go on. One of my sons will be a fisherman and lay shrimp and mussels at my back door.
My dearest, my key will lie under the pumpkin vines, just slip in and brew yourself some coffee.
Johanne, August 31, 1992
Indeed I have a son. Indeed I have a garden with “heavy tomatoes” and “salad at my back door”.
Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one. You can look around and there’s not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.
-Linus, It’s the Great Pumpkin Charlie Brown
If you love this vegan Fresh Pumpkin Pasta Dough then you can experiment with other flavors.
If you like playing with pasta check out my recipe for naturally colored Ravioli dough.
Fresh Pumpkin Pasta dough comes together in 5 minutes and cooks up in a snap. This pliant golden dough is ever so fun to play with, ahem, I meant cook with.
Place your pumpkin puree in your food processor with the aquafaba and blend together.
Now add both your flour and salt and pulse on and off in 3 second bursts until your dough comes together. Remove from the food processor and form into a soft ball.
Lightly dust your cutting board with flour and knead the dough for 6-8 minutes until you have a pliant ball of dough. Put into a covered container
Allow the dough to rest, covered for 15 minutes and use however you would use fresh pasta.
I don't have a pasta rolling machine to make my pasta sheets paper thin. I do it like my great grandmother would have (were she Italian); patience, elbow grease and a rolling pin. I cut off a piece of dough, roll it out on a lightly floured surface into a rough rectangle and hand cut it with a knife into long strips. I dry these for 15-20 minutes and then toss them in simmering salted water for 4-5 minutes.
Remember of course the thicker you roll it and cut it the longer it will take to cook. Just pay attention and take a bite to test if it is ready.