I had some leftover pumpkin puree in my refrigerator and was trying to think of something to make that would use it up. Pumpkin pasta? Why not!
I ended up rolling it three different ways. I made noodles for soup for tomorrow, cut some large pieces to try pan frying, and made some pillows for dinner. I won’t call it gnocchi because it wasn’t as light and fluffy as gnocchi made the traditional way with potatoes. I made a little sage and shallot butter pan sauce and served it with some leftover roasted chicken.
The fried pasta was the best! I like it so much I’m going to try it again another day and shake it in cinnamon sugar after frying.
1/2 cup pumpkin puree
1 & 1/3 cup to 1 & 1/2 cups unbleached all-purpose flour
1 teaspoon salt
Mix pumpkin puree and egg, then add to 1 cup of flour, salt and nutmeg and stir with a fork. Turn mixture out onto floured surface and knead about 3 minutes, adding more flour if too sticky. You should have a smooth slightly sticky dough. Wrap dough in plastic wrap and refrigerate at least 30 minutes to let dough rest.
Roll pasta dough out on floured surface to desired shape. I use a pizza cutter to cut my noodles. Dredge them in flour and let them dry on a drying rack before storing them. I’ll use them for soup later, dropping them into simmering soup about 15 minutes before serving.
For the pillows, I just roll a piece of dough into a log about 1/2 inch thick and cut pieces off with a table knife. If not cooking right away, freeze flat on a baking sheet then store in a sealed plastic bag. To cook, bring salted water to a boil and drop them in. Cook for 1 minute if fresh, 3-5 if frozen.
For the fried dough, roll out to about 1/4 inch thickness and cut into any desired shape. Place a combination of canola and olive oil in a skillet, just enough to cover the bottom of the pan. Heat on medium high until a small piece of dough dropped in bubbles and browns. Remove the dough and carefully place your cut pasta dough pieces into the oil, 2 to 3 pieces at a time. Turn to brown both sides, remove to a paper towel lined cooling rack and sprinkle with salt or sugar.
For the Sage Butter Pan Sauce:
Simply saute 4-6 small fresh sage leaves with 2 cloves garlic and 1 tablespoon sliced shallot in 2 tablespoons butter and 1 tablespoon olive oil. When garlic and shallot is soft and translucent, add 1 cup chicken broth, pinch honey and salt and pepper to taste. Let simmer and reduce for about 3 minutes. Serve with cooked pasta.