This recipe is adapted from Jack Bishop’s “The Italian Vegetarian” for spinach pasta. It was simple to substitute canned pumpkin for the spinach. I also added salt; leave it out if you need low-salt food.
Fresh Pumpkin Fettuccine
2 1/2 cups unbleached flour
1/2 teaspoon salt
1/3 cup packed, canned pumpkin
3 large eggs, beaten
Sage Browned Butter:
1 stick butter (1/2 cup)
10 leaves of fresh sage, trimmed of stems and thinly sliced
4 sprigs of parsley, minced
4 large cloves garlic, thinly sliced
Pinch white pepper
Grated Parmesan cheese, for passing
For pasta: Place flour and salt in the work bowl of food processor using the dough blade and pulse several times. Add the pumpkin and the beaten eggs and process until the dough forms a rough ball, about 30 seconds. If the dough doesn’t come together (too dry), you can add a bit of water, 1/2 teaspoonful at a time until the ball forms. If the dough sticks to the side of the bowl (too wet), add more flour a tablespoonful at a time until the ball forms.
Turn dough out on a dry, clean work surface and knead by hand until smooth, about 1-2 minutes. Cover with plastic wrap and let sit about 15 minutes.
When you are ready to cut dough and have set up your pasta machine, cut about one quarter of the dough from the ball and flatten it into a disk. Cover the remaining dough. Run the dough through the widest setting on a manual pasta machine two times. If it seems sticky, lightly brush it with flour. Then run it through smaller and smaller settings until you have a thin sheet of pasta. Lay the pasta on a dry kitchen towel while you roll out the rest of the pasta. (My machine has settings from 1-5. The “5” setting is thinnest and seemed best for the pasta. (Also, if you want to make lasagna, you can cook these wide noodles now.)
For fettuccine, put one of the wide sheets through the fettuccine cutter and spread the noodles out on clean kitchen towels. I always have to separate some of the noodles, carefully, by hand.
When ready to cook the pasta, bring 4 quarts of water to a boil in a large pot. Add salt to the water and the fettuccine. Fresh pasta will be ready in about 3 minutes. Frozen pasta should not be defrosted before cooking and will require 4-5 minutes cooking time.
For Sage Browned Butter: Melt butter in a heavy bottomed, medium-sized skillet or saucepan. Add the sage and garlic and cook over medium low heat, letting the sage frizzle a little bit and the garlic cook through and even lightly brown. With a slotted spoon, take the sage and garlic out when they are cooked. Turn the heat up to medium on the butter and, while standing at the stove, let it heat until it is lightly browned and fragrant. Pull it off the stove and let the butter cool a minute or two. Add the sage and garlic back to the butter along with the minced parsley and pepper. Toss the butter with the cooked, drained pasta. Garnish with more fresh sage leaves for serving, if desired, and pass the Parmesan cheese.
Makes 1 pound fresh pasta.
Pasta recipe adapted from “The Italian Vegetarian” by Jack Bishop