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.
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 4-ingredient pasta is:
That’s it! So easy, eh?
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 Water e-Book.
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.
Look at those fresh, fluffy noodles. Nothing like fresh pasta, according to Mr. Bittman. I 100% agree.
If 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.
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!
Homemade Pumpkin Pasta
- 2 cups unbleached all-purpose flour
- 1/4 tsp sea salt
- 1 large egg
- 2 egg yolks
- 3 Tbsp pumpkin puree
Add flour and salt to a food processor and pulse. Then add in whole egg, egg yolks, and pumpkin puree. Pulse until well combined. Then drizzle in water until a dough forms (see picture).
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.
After it’s rested, bring a large pot of water to a boil and salt generously.
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.
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.
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.
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 is a rough estimate calculated without sauce or other toppings.
Nutrition Per Serving (1 of 4)
- Calories: 279
- Fat: 4g
- Saturated fat: 1g
- Sodium: 165mg
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 0.8g
- Protein: 11g