Buttery Autumn Pasta

Today, I want to share with you a recipe for homemade pasta, perfect for autumn. The beauty of fall is reflected in the earthy and comforting flavors of squash or pumpkin (I made it with both, and the result was equally delicious), which bring warmth to your dishes as the weather cools down.

In other words, this squash pasta recipe is a delightful way to enjoy seasonal produce while indulging in the rich, creamy textures of homemade pasta. Plus, the vibrant color and subtle sweetness of the squash give the noodles a unique flavor, making it well worth the effort to prepare from scratch.

So, if you love experimenting with different ingredients, this homemade pumpkin pasta will elevate your cooking game. And whether you are a pasta-making pro or trying it for the first time, this squash pasta dough recipe is one you’ll want to revisit all season long.

Now, let’s get into the details of how to make these delicious autumn noodles.

Instructions for Homemade Pumpkin Pasta Dough

• Preparing the pasta: Start by cooking and cooling 300g of squash or pumpkin. Once cooled, blend the squash with 3 whole eggs and 3 egg yolks to form a smooth puree.

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• In a large bowl, mix 500g flour with 150g semolina. It’s best to begin with around 400g of flour and add the rest gradually, depending on how wet your dough becomes.

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• Slowly pour the squash mixture over the flour and semolina, stirring until you get a sticky but cohesive dough.

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• Wrap the dough in plastic wrap and refrigerate for at least an hour. This recipe makes enough for around 8 portions. I typically divide the dough into 4 parts and freeze three, using only a quarter for this recipe.‍
• Shape the pasta: Once the dough has rested, take it out of the fridge, dust it with flour, and cut it in half. Lightly roll one piece with a rolling pin to improve the texture before feeding it into your pasta machine.
• Feed the dough through the pasta machine at the first setting, fold it, dust it with semolina, and pass it through the first setting again. Continue this process, increasing the setting each time (up to setting 4) while dusting with semolina between rolls.
• When your dough has reached the desired thickness, cut it into tagliatelle, fettucine, or whatever shape you prefer.

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• If you don’t have a pasta machine, you can cut the dough into strips with a knife.
• Lay the pasta strips on a drying rack and let it dry for 2-3 hours before cooking. You can also use a parchment paper, but you will need to turn them every 20-30 minutes to prevent them from getting damp. ‍
• Prepare the prosciutto: Preheat your oven to 180°C.
• Lay the prosciutto slices on a baking tray.

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• Bake them for 10-12 minutes until crispy. Let them cool before crumbling into small pieces.

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• Make the sauce: In a large pan, melt 2 tablespoons of butter over medium heat.
• Add 1 anchovy filet and stir until it dissolves into the butter.
• Add 2 finely chopped garlic cloves and a sprig of fresh rosemary.

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• Cook until the garlic turns golden (about 1 minute), then remove the rosemary.‍
• Cook the pasta: Boil the fresh pumpkin noodles in salted water for about 1 minute, or until tender.

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• Reserve 1 cup of the cooking water.‍
• Combine the pasta with the sauce: Add the cooked pasta to the butter sauce, tossing to coat evenly.
• Stir in 40g of grated Parmesan cheese and mix until well combined.

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• Add 1-2 ladles of pasta water to loosen the sauce if needed.‍
• Assemble the dish: Serve the pasta on plates, topped with crispy prosciutto. Add dollops of ricotta to each serving. Drizzle with spicy oil and garnish with fresh chives.
• Season with salt and pepper to taste and enjoy!

Why These Ingredients Work So Well Together

The combination of ingredients in this dish creates a perfect harmony of flavors and textures. The roasted squash provides a natural sweetness and earthy depth to the pumpkin pasta dough, while the Parmesan adds a rich, nutty finish.

The butter sauce, flavored with anchovies and garlic, gives a savory complexity that balances the creamy texture of the pasta and ricotta. And last, but not least, the crispy prosciutto adds a salty crunch, bringing everything together beautifully.

The inspiration for this recipe comes from traditional Italian cuisine, where simple, seasonal ingredients shine. Autumn is a time to celebrate the harvest, and using squash or pumpkin is the perfect way to bring those fall flavors into your cooking.

Thus, it's safe to say that by making this butternut squash pasta dough from scratch, you get to control the ingredients and enjoy a richer flavor compared to store-bought varieties.

Nutritionally, this dish provides a good balance of carbohydrates, protein, and healthy fats. The squash is rich in vitamins A and C, supporting your immune system during colder months.

Prosciutto adds protein, while the ricotta provides a creamy yet light finish without overwhelming the dish with calories. Therefore, if you’re looking for a wholesome meal that’s indulgent but not too heavy, this pumpkin noodles recipe is ideal.

For those who don’t have a pasta machine or aren’t in the mood to make the dough from scratch, fresh store-bought pasta can be a great substitute. While the experience won’t be exactly the same, you’ll still be able to enjoy the delicious sauce and autumn flavors. Simply cook the store-bought pasta according to the package instructions and follow the rest of the recipe for a great meal.

FAQ Section

To help you make the most of this recipe, here are some common questions you might have:

Q: Can I substitute the squash with another vegetable?

A: Yes, you can substitute with sweet potatoes or even carrots for a slightly different flavor.

Q: Do I have to use a pasta machine?

A: While a pasta machine makes it easier, you can roll the dough by hand and cut it with a knife.

Q: How long can I store the fresh pasta?

A: You can freeze the uncooked dough for up to 3 months, or dry the pasta and store it for up to 2 weeks in an airtight container.

Q: What can I use instead of anchovies in the sauce?

A: You can skip the anchovies or substitute them with a small amount of miso paste for a similar umami flavor.

Q: Can I make this recipe vegetarian?

A: Absolutely! Simply omit the prosciutto and anchovies, and you’ll still have a delicious, vegetarian-friendly meal.

Conclusion

I hope you give this homemade pumpkin pasta a try and discover the beauty of making fresh pasta from seasonal ingredients. Don’t forget to tag us when you make this dish, and let us know how it turned out!

You can also check out the full video of this recipe on YouTube—don’t forget to like and subscribe for more cooking inspiration!

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