Have you ever thought about making your own fresh pasta? Well, I have and I did! A while ago I decided to give it a try. Now I can honestly say that you do not need a pasta maker to be able to do it but you may need a bit of arm strength and of course a rolling pin!
This type of pasta is not going to dry so it is best eaten right after cooking but at some point I promise to write a post on how to make a delicious pasta with laminated fresh herbs inside, this one will definitely dry and will make a nice edible Christmas gift for every food lover 🙂
FRESH HOMEMADE PUMPKIN PASTA
- 385 g plain flour
- 370 g pumpkin puree
In a large bowl (or if you have a standing food mixer) mix flour and pumpkin puree until it forms a nice and smooth dough (if it’s too sticky, add some more flour). Divide the dough into two balls, cover one with cling film to prevent it from drying. Add some flour on your rolling pin so the dough does not stick to it and roll it out into a very thin sheet (I would say as thin as 10 pence). Using a sharp knife, cut the dough into 0.5 cm long strips, repeat the steps with the remaining dough.
Cook in boiling water with a pinch of salt, cook for 3-5 minutes. Serve with whatever you fancy, I went for a simple garlic butter with some fresh parsley.