Make Your Own Pumpkin Pasta

pumpkin pastaPumpkin Pasta Hanging to Dry

I've been itching for my little Heirloom New England Pumpkins to cure. Now as they are ready I couldn't wait to put up some Pumpkin Pasta.

I try to pick a quiet day just for making pasta. While it does take a few hours to finish up a batch, it is so rewarding to put it up in the pantry!

This is a great way to use some of those garden goodies. It's also a great way to kick in the Fall Season as well!

I am so in love with these little New England Pie Pumpkins! They really are all everyone says about them. No strings inside!!! Beautiful plump seeds!! Sweet Flesh and most of all once cooked there is hardly any of all that extra liquid draining off.

Next growing season the New England Pies are on big time in the garden!

pumpkin doughBig Fat Pumpkin Dough Ball

The night before I made my pumpkin puree. Instead of roasting the little New England Pie, I simply cut it in wedges and peeled the skin off. I then placed them in a pot and steamed them.

It was quick and easy. Possibly healthier because steaming doesn't cook all the nutrients out like roasting or boiling does.

The first thing you do the next day is make your pumpkin dough for the pasta. It's really easy!

I have a basic recipe I go by that uses:

  • 1 1/3 cup Organic Unbleached Flour (get it here)
  • a good pinch of kosher or sea salt
  • 4 large eggs
  • a good drizzle of extra virgin olive oil

Then add 1 cup of pureed pumpkin.

The flour can be adjusted. I love to mill my own using things from the garden like my Hopi Red Amaranth. Other grains can be used as well to help cut down on the gluten as well as getting away from that Hybrid Wheat that most wheat and white flour is made from.

NE Pumpkin (1)New England Pie Pumpkins

For a step by step tutorial visit my post where I made pasta from spinach and amaranth from the garden. You will find some pretty good photos to go with it.

As all those pretty pumpkins come out this season, remember they're not just good for decorations. Stock up and put some up in the freezer for cooking and baking this year.

Check out my post on how to roast and puree pumpkins for the freezer. I think you will find them much more flavorful and healthier than the canned pumpkin you find at the supermarket.

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Pamela Kimsey
Pammy is a organic gardener in Southeast Texas who believes diversity with natural habitats is the key to a successful garden. With a background as a commercial grower and manager for a large wholesale nursery, she became quickly dismayed with the over use of chemicals and the effects they have on life and the environment.
Pamela Kimsey

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One thought on “Make Your Own Pumpkin Pasta

  1. When I was a child, a relative had given us about a hundred pumpkins form his Pumpkin Patch. This recipe would had been perfect because we tried to incorporate pumpkin in every meal.

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