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.