Pumpkin Pappardelle

 

 

I have been thinking of these noodles since at least 2012, when I made this delicious pumpkin seed sauce, and thought, what this sauce wants is some pumpkin pasta.  I made pappardelle because they are pretty easy to make by hand, and also because I just like saying "pumpkin pappardelle." I was also wondering if I could reproduce the success I had with these vegan buns and this vegan challah in making egg-free egg noodles with pumpkin pulp.  These noodles are very toothy and satisfying. Well, they are noodles.

Pumpkin Pappardelle

2 cups (8 ounces) flour

1/2 cup mashed or pureed cooked pumpkin or squash

1/4 cup (possibly more) olive oil

1/4 cup water, possibly more depending on the liquid content of your pumpkin

Pile the flour onto a countertop or into a shallow bowl.  Make a well in the center and put in the pumpkin, oil, and water.

Use a fork or your fingers to draw the flour into the pumpkin to form a dough.  It is really perfectly acceptable to use a food processor to make pasta dough.  Allow your dough to rest a while and roll it out to a thin leaf between 1/8 and 1/16 inch thick.

Roll up the sheet of pasta dough and cut 3/4 in wide for pappardelle or 3/8 inch wide for tagliatelle or fettucine.  Dry the pasta on a rack or make a rack by balancing your rolling pin on two jars of honey.  It can also just rest on the counter top.

Cook the Pappardelle in liberally salted water until done to your taste, and serve with sauce.  Brown butter and sage is good, and of course, I recommend enthusiastically this pumpkin seed sauce 

Flumpkin פֿלאַבאַק

יאָ, אונדז'אָמער ליב פֿלאַן, און יאָ, אאונדז'אָמער ליב קאַראַמעל, און יאָ, אונדז'אָמער אָן־אַ־שיעור קאַבאַק, אָבער נישט דאָס בין איך אויסן. אויסן בין איך אַז ס'פֿעלט אונדז פֿלאַבאַק, און פֿלאַבאַק גײט זיך אַלײן נישט מאַכן. דער פֿלאַבאַק איז זײַדן־זיס און פּאַרפֿומירט נאָר מיט קאַבאַק און װאַניל. אויב עץ װיט'ץ צוגעבן צימערינג און אַנדערע געװירצן איז מהיכא־תּיתי, נאָר טו אַ פּרוװ װי ער שטײט און גײט. קאַבאַק האָט אַ טעם. זאָל לעבן קאַבאַק 

 

Yes, we love flan, and we love caramel, and yes we have lots of pumpkin, but that's not the point. The point is that the world needs flumpkin, and it isn't going to make itself. This flumpkin is satin sweet and perfumed only with pumpkin and a little vanilla. I will you to add some cinnamon and other spices if you really like, but try it as is. Pumpkin has a flavor. Let pumpkin be pumpkin.  

Flumpkin 

For the Caramel 

3/4 cups (150 g) sugar 

juice of one lemon 

Have ready two nine-inch pyrex pie pans or about eight individual ramekins. Place the sugar in a small saucepan and squeeze the lemon juice onto the sugar. Mix the juice with the sugar to the texture of wet sand. Place the pan over medium heat and allow the sugar to melt without stirring until caramel-colored, about five minutes. Refraining from stirring is the only hard part of this recipe. When the caramel is melted and close to the desired color lift the pot off the heat and yes, now you may give it a swirl, but only a swirl. Quickly pour the hot caramel into the pans or ramekins. Place the pans or ramekins in a larger baking dish.

For the Flumpkin 

1 cup milk 

1 cup cream 

2/3 cup (6 ounces) cooked mashed or pureed pumpkin or squash 

3/4 cups sugar 

2 teaspoons vanilla 

5 eggs 

Warm the oven to 325 F. Bring a kettle of water to the boil. Combine the milk, cream, pumpkin, and sugar in a sauce pan and bring to a simmer, whisking together. Remove from heat and add vanilla.  whisk the eggs in a largish bowl.  When the cream has cooled slightly, whisk it into the eggs. Strain and pour onto the caramel-coated pans. Place the baking pan containing the flan-pans in the oven and pour the hot water into the larger pan so the flumpkin bakes in a hot bath. Bake for about one hour.It will still seem a little jiggly when you take it out.

Remove the Flumpkin from the oven and allow to cool or chill. Unmold onto a flat plate.

 

 מהיכא־תּיתי If you wish

 װי ער שטײט און גײט as is

Yiddish pumpkin vocabulary is here