For an autumn inspired Italian Sunday Dinner I’m making pumpkin pasta with a ridged, horn shape. The dough is enriched with egg and pumpkin puree, imparting a rich golden color. The pasta was hand rolled on a bamboo mat to create the deep ridges. It was a labor of love that turned out absolutely delicious. In keeping with the season I’m calling it Horn of Plenty Pumpkin Pasta. I topped our Cornucopia with a Harvest Pasta Sauce full of fall veggies like butternut squash. Here’s how to make it. 6 servings.
- 100 g. semolina flour
- 100 g. 00 flour
- 100 g. whole wheat pastry flour
- 1 extra large egg
- 8 tbsp. pumpkin puree
- 1/8 tsp. salt
Combine the dough ingredients in the bowl of a stand mixer with the paddle attachment. You will notice that there is no water listed in the ingredients. The egg and pumpkin are enough to moisten the flour.
Press the dough into a ball and wrap it in plastic wrap. Let it rest for 20 minutes. The rest time allows the flour to fully hydrate, and it will be easier to roll and shape.
Use a bench knife to divide the dough ball into 4 pieces.
Work with one section at a time, keeping the rest covered so it will not dry out. Roll each piece between your palms, into a long rope 1/2″ thick. Cut the rope into 1/2″ pieces.
Roll each piece into a ball.
Place a ball on the bamboo mat, and roll it out with a dowel or wooden skewer to create ridges on one side.
Mr. Extruded Noodle made me a 1/2″ wooden dowel to use for my pasta creations. If you don’t have one, you can use a pencil (a new, very clean pencil) or a wooden barbecue skewer.
Once you have created the ridges, roll the dough around a skewer, ridged side down. Keep the opening narrow on one end and wide on the other to create the horn shape. Press down with the skewer to seal the edge.
I promise, once you have done a few you will begin to pick up speed. Watch!
Place the finished pasta on a baking sheet lined with wax paper and dusted with flour.
Follow food safety guidelines! Pasta made with eggs should be refrigerated within one hour. When you are ready to cook, bring a large pot of salted water to a rolling boil. Add the pasta and cover, so it will promptly return to temperature. Cook 3 minutes. Fresh pasta cooks quickly, don’t overcook! It will float to the top when done.
Drain and transfer the pasta to a large serving platter. I love these!
Top with your favorite pasta sauce and grated cheese.
Learn how to make this chunky Harvest Pasta Sauce here, made with butternut squash, pumpkin and carrots! What a meal this was! I hope you have enjoyed our Italian Sunday Dinner. Thank you for stopping by today and please check out my other Handmade Pasta, all from scratch made right here in my kitchen.