The Kid's class decorated pumpkins for Halloween again this year. Knowing that all the decorations were going to be on the outside (no carving), I bought a pie pumpkin with the intention of baking it after it returned from school. Unfortunately, the poor thing had an accident on the way in to class and developed a crack, so I had to get a replacement. All of which led to two sugar pumpkins, one cracked and one covered in paint and glitter, sitting on my counter.
They would probably still be hanging out there, inspiring incipient food wastage guilt, if Shellyfish hadn't posted her incredibly timely pumpkin roasting tutorial. I waited until The Kid was gone to school, thanks to my new and improved work schedule, to wash off the tempera and disembowel the gourds. The result was about 4 cups of mild, yellow pumpkin puree and a whole tray full of pepitas, which may be my new favorite snack and favorite word. Pepiiiiiitas.
It's been a while since I've made homemade pasta, and the idea of a pumpkin version's been lurking in the back of my mind. So this was the first creation from my pumpkin bounty.
3 C all-purpose flour
large pinch of salt
grating of fresh nutmeg
3/4 to 1 C pumpkin puree
2 Tbs olive oil
Whisk together flour, salt and nutmeg in a large bowl. Combine 3/4 C pumpkin and olive oil. (Note: canned pumpkin will be denser than home baked pumpkin and will likely require the entire cup. Use as little of the puree as possible to make the dough, since less moisture makes a toothier pasta.) Make a well in the center of the flour, and scoop pumpkin mixture into the middle. Gradually stir the pumpkin mixture into the flour, then knead dough for a few minutes, until combined. You should end up with a dimpled ball of incredibly stiff dough.
Place the dough into a resealable baggy, close the bag, and allow to relax for a good hour at room temperature. Remove from bag, cut into chunks of the appropriate size for your pasta machine, and chuck all but one back into the bag, which should be kept sealed.
Run the dough through the machine, starting with the thickest setting and gradually decreasing until it reaches the desired thickness. (From number 7 down to number 3 for fettuccine on my hand crank model.) Cut dough into noodles, either with machine or by hand. Separate noodles onto a cooling rack, then place in freezer. Grab another hunk of dough and repeat.
Once all the noodles have been frozen, they can either be moved into a gallon freezer bag or immediately boiled in a large pot of salted water. Watch closely, since they will not take long to cook. Serve immediately.
Originally I'd planned to make a mushroom sauce to go with the mildly sweet noodles, but lately my poor, red meat eating husband has started to get that look at meals. That pitiful, "I want a steak" look. Not that he doesn't like what I cook, just that he'd enjoy, you know, an occasional chunk of something bloody.
So instead I tossed my lovely vegan noodles with olive oil, peas and some nice savory turkey sausage. On top I sprinkled a few pepitas, and everyone was happy with another schizophrenic meal at the House of Food Allergies.
I'm sharing my sweet and savory noodles with Presto Pasta Nights. The long running event, begun by Ruth of Once Upon a Feast is being hosted this week by Helen of Fuss Free Flavors. Be sure to check out Friday's round up!