Roasted Pumpkin Pasta Recipe
Roasted Pumpkin Pasta
Real Pumpkin. Not pumpkin spice.
Pumpkin spice is not what pumpkin tastes like. There is an entire food industry built upon convincing people that pumpkin tastes like cinnamon, cloves, ginger, allspice, and nutmeg–let me tell you, it does not. There is this (typically) orange-fleshed vegetable that grows on a vine and it is delicious. It makes a beautiful pasta, which is a wonderful way to celebrate the “real” pumpkin flavor.
I adapted this recipe from Evan Funke’s cookbook, American Sfoglino. I use this recipe as a master recipe of sorts and often incorporate whatever ingredients I am harvesting out of the garden that week, or in this case, taking out of the freezer from last years harvest.
Funke’s cookbook is beautiful and functional, but you should know, his recipes demand your full attention. There will be no juggling of daily life. Plan to set aside an afternoon, and make pasta from scratch. It is so very fulfilling.
Ingredients
kosher salt
65 grams pumpkin puree (homemade if possible)
250 grams large eggs, beaten
1 pound|454 grams "00" flour
Instructions
Funke posted his process over on Munchies, the food column by Vice. Go check it out.
