Homemade Pumpkin Pasta

Homemade Pumpkin Pasta | Minimalist Baker

Several years ago I sat entranced watching Mark Bittman make pasta from scratch on his New York Times video column. I had no idea you could just up and make pasta. As far as I was concerned, pasta only came dried into sticks in a box. Mind -> blown.

Pumpkin Pasta Ingredients

Years later I finally decided to give it a go myself with a pumpkin spin in mind. You know, for fall. Plus it turned my noodles an uber pretty color. All you need for this pasta is:

pumpkin puree

That’s it! So easy, eh?

Pumpkin Pasta!

Then you just boil your noodles for 1-2 minutes and choose your toppings and sauce.

I kept mine simple with basil pesto and parmesan cheese. You could also go a more fancy, pumpkin-themed route with my recipe for Spicy Pumpkin Mac ‘n’ Cheese, which can be found in our 1 Cup of Water e-Book.

Pumpkin Pasta from Scratch! minimalistbaker.com

Another perk of this recipe? You don’t need a pasta maker or crank. If you have a trusty rolling pin and a pizza cutter or knife, you’re in business.

From Scratch Pumpkin Pasta | minimalistbaker.comHomemade Pumpkin Pasta | How to Make Pasta | minimalistbaker.comHow to Make Pasta | minimalistbaker.com

Look at those fresh, fluffy noodles. Nothing like fresh pasta, according to Mr. Bittman. I 100% agree.

How to Make Fresh Pasta | pumpkin pasta | minimalistbaker.comIf you aren’t a big pumpkin fan, don’t fret as the flavor isn’t that prominent – it’s more of a hint and way to add some color. You could also sub pesto for the pumpkin for a super flavorful pasta, or just omit it altogether and add in one more yolk and one more whole egg as the original recipe suggests.

Fresh Pumpkin Pasta!

I loved this pasta with pesto. We also tried it with tomato sauce and it was just as tasty. Though I didn’t try it with my pumpkin cheese sauce, I’m sure it would be dreamy. Enjoy!

Fresh Pumpkin Pasta! minimalistbaker.comPumpkin Pasta with Pesto and Parmesan

5.0 from 3 reviews
Homemade Pumpkin Pasta
Prep time
Cook time
Total time
Pumpkin pasta from scratch, no fancy techniques or pasta maker required!
Recipe type: Pasta
Serves: 3-4
  • 2 cups unbleached all purpose flour
  • 1/4 tsp sea salt
  • 1 egg + 2 egg yolks
  • 3 Tbsp pumpkin puree
  • water
  1. Add flour and salt to a food processor and pulse. Then add in two egg yolks and 1 whole egg, and the pumpkin puree. Pulse until well combined. Then drizzle in water until a dough forms (see picture).
  2. Transfer to a very lightly floured surface, sprinkle top with a little flour, and cover with plastic wrap. Set aside for 30 minutes to rest.
  3. After it’s rested, bring a large pot of water to a boil and salt generously.
  4. Cut the pasta into thirds and begin rolling out into a loose rectangle, sprinkling on only as much flour as it takes to keep it from sticking. More flour = a less flavorful, tender pasta. Also, the pasta will want to stick to the rolling pin – simply use one hand to hold it down while you use the other to roll.
  5. Once the dough is nearly paper thin, cut it into any shape you want. You can even leave it in a solid sheet if you’d like. I used a pizza cutter to cut mine into fettuccini-sized strips.
  6. Cover with plastic wrap until ready to cook. Add pasta to boiling water and stir just to make sure they don’t stick together. It should only take 1-2 minutes to cook.
  7. Drain and transfer to serving plate. Top with pesto and parmesan cheese, toss with your favorite tomato sauce, or try this easy pumpkin mac-n-cheese sauce.
*Heavily adapted from Mark Bittman (see his recipe for video instructions).
*Nutrition information does not take sauce or other toppings into account.
Nutrition Information
Serving size: 1/4 recipe Calories: 279 Fat: 4g Saturated fat: 1g Carbohydrates: 48g Sugar: .8g Sodium: 165mg Fiber: 2g Protein: 11g

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    we love making hand made pasta! the taste is something completely different from store bought pasta – can’t compare it at all! I have never tried Pumpkin but it’s on my list now – thanks for the great recipe!

    • Dana says

      Actually I think it would work quite nicely if you did so! I might recommend keeping it heavier on the all purpose for texture purposes though. Hope that helps!

      • says

        Thanks for your quick reply! I think I will be adding this to next week’s menu plan…may have to let my boyfriend fend for himself, since he’s a weirdo and doesn’t like pumpkin!

  2. says

    I’ve made pasta before with a pasta crank but it was a bit of a complicated process. Nice to know that’s not even needed and I can do it myself at home. Love it!

  3. Tieghan Gerard says

    Nothing beats homemade pasta. I love making it came fall and making pumpkin ravioli! This look so good and your photos are so pretty. Love it!

  4. paige says

    Love this! You can put literally any pureed veggie in there and make incredible pasta. Spinach (blanch or steam then blend) and beet (roast or boil then blend) are my fave because a) tasty wut wut! and b) such gorgeous colours.

    I’m not sure if you made the noodle uneven in size on purpose but if you do want to make them more uniform in both width and straightness, it’s super easy. Just flour both sides of the dough then roll it up super loosely like a cigar or a cake roll. Then make your cuts and unravel the noodles! It’s probably a bit more time consuming but creates more even, straighter strands.

  5. says

    I’ve been meaning to make this pasta since you posted and shame on me for not doing so sooner! Just got around to whipping this up this past weekend and let me tell you – it’s already on next week’s menu so we can enjoy again. The texture and taste is unlike anything you can boil from a box – so, so good. Clearly, I have impressed myself, but it’s all thanks to you. So happy you shared this one :)

  6. Maria says

    This looks AMAZING! If I could make it this very moment I so would! Do you think its possible to sub some of the all purpose flour for almond flour?

    Thank you


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