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Fresh Pumpkin Pasta (Vegan)

Fresh Pumpkin Pasta

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. 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 3 people

Ingredients

Instructions

  1. Place your pumpkin puree in your food processor with the aquafaba and blend together. 

  2. 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.

  3. 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 

  4. Allow the dough to rest, covered for 15 minutes and use however you would use fresh pasta. 

  5. 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.

  6. 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.