It’s not easy to not fall in love with homemade pasta at first bite. Homemade pasta feels more fresh and tender. What I love the most about it is how wonderfully it drenched and absorbed in any kind of dressing and sauce.
We served homemade pasta often at home whenever there’s time enough to play with the flour and dough. Homemade pasta is very easy to make and it can be a fun activity to share with your kids. My son loves lending his tiny hands cracking the eggs and kneading the dough. And when kids help in cooking, they will appreciate it even more.
As the farmer market is flooded by the beautiful pumpkin, I can’t help but thinking of incorporating the mellow-y, creamy texture of fresh pumpkin in homemade pasta.
You might already know the fundamental of homemade pasta now. If you don’t, then check out our previous homemade pasta post. Making pumpkin pasta is basically the same as regular homemade pasta with the additional use of cooked pumpkin and the quantity of flour adjustment.
We started of by cooking the big chunks of pumpkin until soft. Don’t chop them too small or puree them because they will absorb more water that ultimately will make the dough gluey and difficult to handle.
Add about 4 1/2 cups of flour, 2 eggs and a cup of cooked pumpkin in the large mixing bowl. This quantity will yield about 6-8 servings. Don’t worry about the big chunks of pumpkin, once you start kneading, it will blend in the dough very smoothly. Knead the dough for 10-15 minutes until the dough is smooth and pliable. Feel free to add extra flour anytime when the dough become sticky. Rest the dough for 15 minutes under the clean damped towel.
If you have pasta maker, you can start working on making the pasta as you like. It’s one of those equipments I wish to have in my kitchen; sadly I can’t find one around here. I use simple cutting board, rolling pin and a knife for making my pasta. I do adore the rustic and homemade feel in very smooth ribbon I slice.
Dust the working space with flour and start working on one small portion of the dough at the time. Roll the dough into long, thin sheet with the rolling pin. Try to get it as thin as you can because the pasta seems to rise and thicken while cooking.
Dust more flour on the surface of the thin pasta sheet, fold the sheet a few times so it will be easy to cut. Slice the pasta about 2 cm wide, or wider if you like. You can actually cut them short, long or into any imaginable shapes you like.
Loose and separate each pasta strips gently with your hand. Sprinkle a little bit more flour to prevent them to stick together.
Homemade pasta cooks super fast and it’s important to not over cook them. Briskly cook pasta in boiling water for a minute or so. Once you notice the pasta float up the surface, check by eating one of the pasta and drain immediately in the running water. Serve your homey pumpkin pasta with your favourite sauce or drizzle some olive oil over and keep for further use of your recipe.
Homemade Pumpkin Pasta
Ingredients: (8 servings)
4 1/2 cup flour
1 cup cooked pumpkin
1/2 tsp salt
More flour for dusting
- Combine flour, eggs, cooked pumpkin and salt in the large mixing bowl. Gradually mix with your hand until everything comes together. Knead for 10-15 minutes or until the dough is smooth and pliable. Rest the dough in the clean damped cloth for 15 minutes.
- Divide the dough into 6 equal parts and roll each part into thin, long, pasta sheet. Sprinkle flour as necessary while handling the dough.
- Fold each pasta sheet a few times and slices them about 2 cm wide to get the long thin pasta. Dust the pasta with a little bit flour to keep them separate.
- To cook the pasta, bring the large pot of water to boil with 2 tsp of salt.
- Cook about a handful of pasta at the time because you don’t want the temperature of the water to drop quickly. Cook pasta in boiling water for a minute or so or until the pasta float to the surface. Drain and rinse the pasta in cold water.
- Serve pasta with your favourite sauce or mix in some olive oil or butter and keep aside.
To go with the beautifully yellow, smooth pasta I made the easy and simple meatballs. Nobody wanted to wait for this tender pumpkin pasta, looking at those gentle ribbons made our stomach growl. The sauce needed to be quick and sizzling and I had just a perfect recipe for it.
My meatballs are pretty simple, no other ingredients to overwhelm the flavour of the meat. No bread crumb, onion or parmesan… just beef, so these are the juiciest and meatiest meatballs ever.
Easy Meatball Sauce
500 gm ground beef
1/2 tsp salt
1/4 tsp pepper
1 tbsp minced garlic
1 tbsp olive oil
2 large onions- diced
4 large tomatos- diced
1 bell peppes- diced
1 stalk celery- chopped
3 cloves garlic-minced
1 cup tomato paste
2 tbsp Worcestershire sauce
1 tbsp hot pepper sauce or Tabasco sauce
Salt and pepper to taste
1 tsp dried oregano
1/2 cup Gouda cheese
4 cup chicken stock or beef stock
1 tbsp olive oil
- Combine ground beef, garlic, salt and pepper in the medium mixing bowl and mix well with your hand. Form the beef mixture into the rather big bite size meatballs and keep aside.
- Heat olive oil in the large pot over the medium heat, gently brown the meatballs for a few minutes to get the crispy crust on the outside and seal the juicy meat within.
- Remove the meatballs from the pot and keep aside.
- In the same pot, add an extra 1 tbsp olive oil and sauté onion until translucent.
- Add garlic and stir further for 30 seconds or so or until the aroma of garlic rise.
- Add tomato, celery, Worcestershire sauce, hot pepper sauce, tomato paste, dried oregano, salt and pepper. Stir and cook further until tomato become soft and melting.
- Add chicken stock and bring to boil. Once the sauce is boiling add meatballs and simmer the sauce further for 7-10 minutes or until the meatballs cooked thoroughly and the sauce become thick.
- Add Gouda cheese, turn off the heat. Serve meatball sauce over the plate of your homemade pasta.
When we heard the word “homemade”, we thought of something warm, comforting, simmering and hearty. Those were exactly what our homemade pumpkin pasta and meatballs did. The pumpkin pasta was so fresh, smooth and tender. The lovely yellow strips gave the fainted earthy tune when they slowly melted in your mouth. The creamy flavour of pumpkin still lingered in the softness of the pasta. It felt really overwhelmed when the hot juice gushing out of the meatballs while the sauce gave the most flavourful whip to the pasta. I didn’t know how many times we went back to the kitchen for refills, but the last drop of the sauce was wiped clean with a few string of pasta and went into Yaseen’s small tummy.
Have a wonderful day,