From Pumpkin Pasta on October 17, 2024

Makes one lb of pasta

1/3 cup pumpkin puree

2 large eggs

2 all-purpose flour

2 tablespoons semolina flour, plus more for the work surface

3/4 teaspoon salt

In a small bowl, whisk together the pumpkin and 1 of the eggs.

In a food processor, briefly pulse the flours and salt.

Add the pumpkin mixture and pulse briefly to combine. Add the remaining egg and pulse until the mixture forms crumbs. Pinch together a bit of the mixture and roll it around. It should form a soft ball. If the mixture seems dry, drizzle in a few droplets of water and pulse briefly. If it seems too wet and sticky, add additional flour, 1 tablespoon at a time, and pulse briefly.

Turn the mixture onto a clean work surface lightly sprinkled with semolina flour and press it together with your hands to form a rough ball. Knead the dough for 10 minutes, until the dough is smooth. Form it into a ball and wrap it tightly in plastic wrap.

Let the dough rest at room temperature for 30 minutes before rolling and forming it into your desired pasta shape.

Cut the dough into 4 pieces. Work one at a time and cover the others with plastic wrap. Lightly flour work surface with semolina. Press out one piece of dough. Start rolling it into a rectangle. Flip the dough over occasionally, turning it 90 degrees and dusting with semolina as needed. It should become thin and floppy. You can gently stretch the dough with your hands in all directions until the sheet is a large rectangle.

Cut into desired shapes and lengths.