We love pumpkin in this house. Be it the family or in the test kitchen, just say the word! Then add the idea of brown butter and some crispy sage and we are all in. This is such a fantastic egg free pasta dough, the sky is the limit with what you can use it for. So get creative, start snapping pics and let me know what you make!
Try some of these ideas with your new egg free, pretty orange pasta!
Marjoram Pesto Pasta (or make a sage pesto!)
Pasta Alla Norma (pasta with eggplant)
Pumpkin, Ricotta and Spinach Pasta Bake
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 420 Grams roasted pumpkin, completely cooled.
- 100 Grams semolina
- 400 Grams bakers or strong flour add extra flour if dough is sticky..
- pink salt flakes and pepper to taste BUY
Do
- 1
If you plan on cooking your pasta straight away, get a large pot of salted water on to boil.
- 2
Place all ingredients into the Thermomix bowl. Combine 10 sec/speed 5. Scrape bowl and repeat.
- 3
Tip out dough onto a floured bench. Divide dough in to 3. Keep dough covered while you roll each portion.
- 4
Roll out very thinly, using a pasta roller if you have one. Add flour to the bench as needed if you are rolling by hand.
- 5
Cut pasta dough according to your use. We did fettuccine and made large lasagne sheets. The possibilities are endless.
- 6
Boil pasta in batches, in rapidly boiling well salted water for about 3-5 minutes or to taste. Toss through brown butter with sage immediately.
- 7
Or, make into our Pumpkin Lasagne recipe without boiling first.
