Wednesday, November 25, 2020

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 



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