Extruded Pumpkin Pasta Dough

Adding pumpkin puree to your pasta dough is a festive way to add a bit of pumpkin flavor. This recipe uses just a little bit of pure pumpkin puree and the flavor taste very mildly of pumpkin.

Note that when cooking the pasta majority of the orange color will cookout. You can increase the amount of pumpkin to add to the color and flavor and will need to reduce the water to bring down the total hydration percent from water.

The most important aspect of getting this dough right is the hydration percentage. This will vary based on your flour and machine. I use a Kitchenaid pasta extruder with Antimo Caputo Semola or Mulino Marino flour. (Neither are sponsors, it is just my preference). Note that if the dough is too dry it could damage the pasta die or machine. If the dough is too wet, the shapes will be deformed and too soft. When extruding you know the dough is perfect when you can cut it off with a plastic bench scraper.

Check out our recipe for Sausage Squash and Broccoli pasta here for a delicious recipe using this pasta!

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Extruded Pumpkin Pasta Dough

Cuisine: Homemade Pasta, Italian, Vegan, Vegetarian Courses: Dinner, Lunch

Prep Time 30 mins Rest Time 15 mins Total Time 45 mins

Servings: 2

Best Season: Fall

Description

Freshly extruded semolina and pumpkin pasta dough at home. 

Ingredients

Servings

• 200 g Semola Flour (semola di gran duro rimacinata)
• 60 g Water (Warm)
• 2 tbsp Pumpkin puree

Instructions

1. Make the dough

   Mix the pumpkin puree in warm water. In a stand mixer with a paddle attachment add the flour. Turn the machine on low and slowly drizzle in the water and pumpkin mixture. Continue mixing on low for 5 minutes to allow the water to fully absorb. 

   

2. Check consistency

   The dough should resemble wet sand. When folded into a ball it should hold its shape but loosen back into a sand consistency when crumbled. If the dough is too dry add a splash of water, if too wet add a touch more flour. 

   

3. Extrude the dough

   This step will depend on your machine. For a Kitchenaid, they recommend forming the dough into balls and feeding through the hopper. The first few inches will be deformed. This can be fed back into the hopper. As the machine heats up it will start to extrude a smoother dough. 

   Cut the dough into desired length.

   

4. Dry the pasta

   Let try for at least 15 minutes. 

   Fresh pasta will cook in around 2 minutes if fresh. If fully dried it will take a bit longer and depend how dry the pasta is. 

   

Note

For pasta inspiration check out our recipes here!