I made a pumpkin soup a day before rolling up my sleeves to make pasta. Deliciously orange-colored dough with layers upon layers of flavor — it was almost too beautiful to eat. It’s a fun twist on making pasta, plus a great way to make use of leftover soup. Wait, what, you made pasta using the pumpkin soup? Allow me explain…
Hand Rolled Pumpkin Pasta with Spaghetti Squash and Sage
Ingredients
For the pumpkin soup
Yields about 6 cups
2 tablespoons extra virgin olive oil
1 medium sweet pumpkin
2 tablespoons butter
1 white onion, chopped
1 quart vegetable stock
¼ teaspoon nutmeg
½ teaspoon salt
salt
For the pumpkin pasta
Yields 4 servings
2 cups all purpose flour
1 egg, beaten
1 cup pumpkin soup
pinch of salt
For the pumpkin sage sauce
1 spaghetti squash, split in half
2 tablespoons extra virgin olive oil
½ cup heavy cream
2 tablespoons butter
5-6 sage leaves, sliced thinly
pinch salt
fresh ground pepper
fresh grated gruyere cheese
Directions:
For Soup:
Place pumpkin on an oiled baking sheet and bake in a preheated oven at 350 degrees for 45 minutes to an hour. Remove from heat and scoop out pumpkin chunks with a spoon. Set aside.
In a large stockpot, melt butter and cook onions in low heat for about 5 minutes until they are translucent. Add vegetable stock, nutmeg and pumpkin.
Bring to a boil and reduce heat to a simmer. Cook for about half an hour and blend in batches. Season to taste with salt.
Place spaghetti squash on an oiled baking sheet in a preheated oven at 350 degrees for about an hour. Remove and scoop out with a fork. Set aside.
For pasta:
Place flour on a cold countertop surface. Make a well in center, add beaten egg, oil, and pumpkin soup. Fold in flour and knead dough until smooth for about five minutes. Wrap in plastic and refrigerate for an hour.
Roll out dough, cut into 8 sections. Make long snakes, cut into small 1 inch pieces. Roll out small snakes and twist at each end.
Bring salted water to a boil in a large pot. Cook pasta for 4 minutes. Remove and set aside.
For sauce:
Melt butter in a sauce pan, add pumpkin soup, heavy cream and sage. Season with salt and pepper. Stir in spaghetti squash and pasta. Top with shredded gruyere cheese.
