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Homemade Pumpkin Pasta

Holding up a skewer with strips of homemade Pumpkin Pasta

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.

Eggs, pumpkin puree, and flour for making Pumpkin Pasta

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:

flour
eggs
pumpkin puree
salt
water

That’s it! So easy, eh?

Food processor with ingredients for making homemade 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 Water e-Book.

Using a pizza cutter to cut strips of homemade Pumpkin Pasta

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.

Strips of From Scratch Pumpkin Pasta on a cutting boardStrips of homemade pumpkin pasta with a skewer under themFreshly cooked Homemade Pumpkin Pasta in a colander

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

Plate of Fresh Homemade Pasta alongside small bowls of pumpkin, flour, and parmesanIf 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.

Plate of Fresh Pumpkin Pasta topped with pesto and parmesan cheese

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!

Twirling a bite of Fresh Pumpkin Pasta on a forkPicking up a bite of Pumpkin Pasta with Pesto and Parmesan

Print
Homemade Pumpkin Pasta in a colander
5 from 6 votes

Homemade Pumpkin Pasta

5-Ingredient pumpkin pasta from scratch, no fancy techniques or pasta maker required!
Author: Minimalist Baker
Prep Time 43 minutes
Cook Time 2 minutes
Total Time 45 minutes
Servings: 4
Category: Entree
Cuisine: Italian-Inspired, Vegetarian
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

US Customary - Metric
  • 2 cups unbleached all-purpose flour
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 egg yolks
  • 3 Tbsp pumpkin puree
  • Water

Instructions

  1. 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).
  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.

Notes

*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
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72 Comments 7 ingredients or less, Dairy-Free, Dinner, Entree, Fall, Holiday, Italian-Inspired, No Bake, Nut-Free, Oil-Free, One Bowl, Refined Sugar-Free, Savory, Soy-Free, Vegetarian

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for Peter M.Peter M. says

    November 29, 2019 at 7:42 am

    What is the purpose of using multiple egg yolks, and only one egg white?

    Why not simply use 2 eggs?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 29, 2019 at 9:18 am

      It adds more fat to the dough and makes the pasta more pliable and tender vs, stiff.

      Reply
  2. Avatar for MeganMegan says

    October 19, 2019 at 11:25 pm

    HI Dana, we made your ravioli recipe from your book (can’t seem to find the recipe on your blog) and they turned out tough/chewie. Any troubleshooting tips for our next try? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 21, 2019 at 1:27 pm

      Sounds like the dough might’ve been slightly overworked? Knead for slightly less time and make sure they get rolled quite thin before stuffing!

      Reply
  3. Avatar for Leah @ Lunch with LeahLeah @ Lunch with Leah says

    March 7, 2019 at 2:01 pm

    This recipe is so delicious! Also, a great way to get kids cooking in the kitchen – they think it is so fun to make pasta!

    As a total winner, I included this recipe in a round-up of favorite vegetarian dinner ideas.

    Thanks for creating such amazing recipes, can’t wait to try more!

    Reply
  4. Avatar for EmilyEmily says

    October 30, 2018 at 9:58 pm

    Recipe modification: 2 cups flour, 1/4 tsp salt, 3 rounded Tbs pumpkin, 1 whole egg, 3 yolks. Followed food processor instructions to combine thoroughly. Transfered mixture to bowl and pressed into a dough ball. Added very minimal water to outside and let it rest. Divided dough in thirds and used pasta roller/cutter. Best pasta I’ve made. Served with ribbons of shiitake mushrooms cooked in garlic butter and a small amount of peppery hot tomato sauce.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:13 am

      Thanks for sharing your recipe modifications, Emily!

      Reply
  5. Avatar for Sonam ParekhSonam Parekh says

    April 27, 2018 at 1:19 am

    Is there a way to make this without the eggs? Pumpkin flavoured pasta

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 28, 2018 at 7:33 am

      Hi Sonam! Find a similar version here, and a sweet potato eggless ravioli in our cookbook!

      Reply
  6. Avatar for Sherilyn DownieSherilyn Downie says

    January 23, 2018 at 9:27 am

    Hi there, I am wondering if there is a way to make the pumpkin pasta gluten free? So instead of using the unbleached white flour, is there another flour I could use?

    Thanks.
    Sherilyn

    Reply
  7. Avatar for DanielleDanielle says

    October 31, 2017 at 8:52 pm

    Hi Dana, would it be possible to use a flax egg for this recipe or am i better adding more pumpkin puree and flour?

    Reply
  8. Avatar for Denise piastrelliDenise piastrelli says

    April 7, 2017 at 10:03 am

    I have been vegan for the past two years now and Dana I have to say I absolutely LOVE all of your recipes I have tried (there are a lot). Eating plant based meals means you need to pay special attention to all your ingredients and seasonings. You are spot on!

    My husband and I had fun making your homemade vegan pasta recipe. How simple (just a bit messy) and delicious. My question is, can I just add the pumpkin purée to the vegan pasta recipe? I believe I could and just perhaps reduce the amount of water I use. Please advise.

    Thanks for helping make our healthier lifestyle more flavorful!

    Sincerely
    Denise

    Reply
  9. Avatar for Teri SnodgrassTeri Snodgrass says

    April 2, 2017 at 2:41 pm

    looking for the pesto part of this recipe, couldn’t find it?

    Reply
  10. Avatar for RavanRavan says

    February 22, 2017 at 2:04 am

    My food processor’s motor died recently (may it rest in piece) how would you suggest blending together the ingredients? A whisk and spatula, a knead hook, cutting it together with a butterknife?

    Reply
    • Avatar for RavanRavan says

      February 22, 2017 at 2:05 am

      *peace

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 22, 2017 at 7:21 pm

      Hi! A spatula should work but will take longer than it would with using a food processor. Good luck!

      Reply
  11. Avatar for MaraMara says

    December 12, 2016 at 3:04 am

    Substitutions: I made a gluten free version with Bob’s 1 to 1 gluten free flour substitution. I also used 4.5tbs of pumpkin and omitted the water. The result wasn’t overpowering in pumpkin flavor and utterly delicious.
    Note: I found it difficult to roll it very thin but the outcome was pillowy and delicious!! I didn’t have cheese so I dressed it in butter, salt and pepper.
    I saw a recipe on A Cup of Jo for pumpkin pasta with just pumpkin and flour. I’m glad I put eggs and salt in here, the pasta “grew” nicely.
    DIVINE DARLING!!!

    Reply
  12. Avatar for sonisoni says

    October 17, 2016 at 1:30 pm

    Made this today and it was super easy and good! Next time I will add some pumpkin pie spice for a little more pumpkin flavor! Love your recipes!

    Reply
  13. Avatar for BrentBrent says

    October 15, 2016 at 7:25 pm

    I made it into ravioli. I used fresh acorn squash in both the pasta and the filling. It was topped with a savory cream sauce which used the last of the squash. The pasta was a bit sticky from the fresh squash, so it took a bit more flour to roll out. The flavor was off the charts

    Reply
  14. Avatar for RebeccaRebecca says

    September 7, 2016 at 7:56 am

    This looks great. Could I make this into a ravioli?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 7, 2016 at 11:40 am

      I would think so! If you do, be sure to take pictures and share it with us!

      Reply
  15. Avatar for Tiffinie ArnoldTiffinie Arnold says

    September 1, 2016 at 6:57 am

    I was wondering if this pasta could be dried out and packaged for gifts?

    Reply
  16. Avatar for Margaret NorrissMargaret Norriss says

    June 9, 2016 at 10:36 pm

    Can you make the pumpkin pasta without the eggs?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 10, 2016 at 2:37 pm

      Find a similar version here, and a sweet potato eggless ravioli in our cookbook!

      Reply
  17. Avatar for KarinaKarina says

    November 15, 2015 at 2:28 pm

    Hi! Is there any way to make this vegan? Should I just replace the eggs with more pumpkin puree and flour? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2015 at 6:17 pm

      That should work! It will affect the texture, but if you’re using semolina flour, you should be good!

      Reply
  18. Avatar for LaurenLauren says

    October 27, 2015 at 8:25 pm

    Looks and sounds delicious! I’ve been on a search for pumpkin recipes that aren’t pie or cookies or anything sweet and this fits the bill.

    Reply
  19. Avatar for LouisLouis says

    October 13, 2015 at 2:09 pm

    Does the puree of pumpkin need to be cooked before making the pasta? Want to try this recipe it is very simple and easy. Like it!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2015 at 12:49 pm

      Yes!

      Reply
      • Avatar for ChristinaChristina says

        January 9, 2016 at 7:52 pm

        Can you elaborate? How should the pumpkin puree be cooked beforehand? What if you are using pumpkin from a can?

        Also, I want to make this, but I am single and only making food for myself! How do you store something like homemade noodles?

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          January 10, 2016 at 1:58 pm

          That’s what I used! Canned pumpkin puree. You can store homemade noodles tossed in a little flour to prevent sticking, covered in the fridge up to 3-4 days.

          Reply
          • Avatar for ChristinaChristina says

            January 10, 2016 at 2:45 pm

            Awesome! So how do I cook the puree before using it for the noodles?

        • Avatar for K.K. says

          February 6, 2016 at 1:26 pm

          Canned pumpkin puree is already cooked…it’s basically roasted, pureed pumpkin flesh (thus you could also do it yourself).

          Reply
  20. Avatar for KittyKitty says

    September 1, 2015 at 4:19 am

    I found it! YES!

    I had made this recipe two (? three?) years ago over and over because I loved it so much, but in between my Firefox profile died and I couldn’t save all bookmarks, since then I have been searching for this recipe whenever I craved butternut pasta (as I’ve always made it with butternut), and now I’ve finally found it again!

    So looking forward to making this again!

    Reply
  21. Avatar for AnissaAnissa says

    May 13, 2015 at 10:13 pm

    This recipe looks great! Is there a ratio to make this recipe with MORE pumpkin flavor?

    Reply
  22. Avatar for SophiaSophia says

    February 21, 2015 at 8:43 pm

    Can you make a gluten free version? I’d love that.

    Reply
    • Avatar for MaraMara says

      December 12, 2016 at 3:07 am

      I made a gluten free version! It’s harder to roll very thin so you get these wonderfully thick(er) noodles (they grow when boiled).

      Reply
  23. Avatar for MelissaMelissa says

    October 11, 2014 at 7:26 am

    I love making fresh pasta and noodles. I think this recipe would work great for raviloi or lasagna as well. Can’t wait to try it! :)

    Reply
  24. Avatar for MariaMaria says

    June 4, 2014 at 9:54 pm

    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

    Maria

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2014 at 11:13 pm

      Perhaps, but I wouldn’t count on it. Almond meal probably would react poorly when boiled :(

      Reply
  25. Avatar for NatalieNatalie says

    February 17, 2014 at 2:18 pm

    This looks wonderful, I am embarrassed to say I’ve never made my own pasta but this may change that!!

    Reply
  26. Avatar for Brie @ Entrée the GiantBrie @ Entrée the Giant says

    February 4, 2014 at 11:24 am

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 4, 2014 at 12:26 pm

      Yay! Isn’t it awesome? I love that the pumpkin infusion is slight, and the texture is so luxurious! Glad you are enjoying this, Brie!

      Reply
  27. Avatar for WendyWendy says

    December 7, 2013 at 4:22 pm

    It was my first time making pasta. It was a great way to start!!! soooo good!

    Reply
  28. Avatar for Rebecca @ Fieldhouse KitchenRebecca @ Fieldhouse Kitchen says

    October 17, 2013 at 11:23 am

    Wow, I need to make this! Been looking for a great pumpkin pasta recipe to try and this looks like the winner! Thanks for sharing. Cheers, Rebecca

    Reply
  29. Avatar for MandyMandy says

    October 17, 2013 at 9:39 am

    This looks amazing! Any suggestions for egg and flour (gluten free) substitutes?

    Reply
    • Avatar for HeidiHeidi says

      November 15, 2013 at 1:53 am

      I’m also wondering if you can just substitute a gluten-free flour for the wheat version?

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        November 18, 2013 at 12:58 pm

        Heidi it’s worth a try but I don’t think it would work as well as regular flour. I would use a GF flour blend if you were going to try it. See this video for a point of reference/more help.

        Reply
      • Avatar for MaraMara says

        December 12, 2016 at 3:11 am

        You can make a gluten free version! I used Bob’s Red Mill 1-1 gluten free flour. It’s harder to get very thin due to the lack in gluten, but you get these deliciously thick noodles.

        Reply
  30. Avatar for paigepaige says

    October 12, 2013 at 5:40 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 12, 2013 at 6:31 pm

      Great advice! Thanks for sharing, Paige.

      Reply
  31. Avatar for Jessica (bakecetera)Jessica (bakecetera) says

    October 11, 2013 at 9:42 am

    wow! what an amazing fall recipe! i can’t wait to try this one out next week!! i love the idea of pairing the pasta with a pesto. mmm!!!

    Reply
  32. Avatar for Sarah | The Sugar HitSarah | The Sugar Hit says

    October 10, 2013 at 10:57 pm

    Gorgeous – I love making fresh pasta. Can’t get enough of it.

    Reply
  33. Avatar for EllenEllen says

    October 10, 2013 at 10:16 pm

    I’m in love with the fact that I don’t need one of those pasta roller thingamajigs for this.

    Reply
  34. Avatar for Tieghan GerardTieghan Gerard says

    October 10, 2013 at 9:32 pm

    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!

    Reply
  35. Avatar for Abbie @ Needs SaltAbbie @ Needs Salt says

    October 10, 2013 at 8:58 pm

    Wow, pumpkin pasta sounds AWESOME. You guys… I can’t get over your recipes. They are just perfect. Every. Last. One.
    Pinned! :)

    Reply
  36. Avatar for KatyKaty says

    October 10, 2013 at 8:17 pm

    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!

    Reply
  37. Avatar for dixya@food, pleasure, and healthdixya@food, pleasure, and health says

    October 10, 2013 at 6:39 pm

    this is on my list to do – thanks for the pumpkin version.

    Reply
  38. Avatar for JenJen says

    October 10, 2013 at 5:41 pm

    I want to try this- looks so good! Do you know if there’s an egg substitute that I could try instead of eggs?

    Reply
  39. Avatar for Nora (Buttercream Fanatic)Nora (Buttercream Fanatic) says

    October 10, 2013 at 5:36 pm

    This pasta is absolutely beautiful. I’m sure it tastes even better!

    Reply
  40. Avatar for Mimi @ Culinary CoutureMimi @ Culinary Couture says

    October 10, 2013 at 1:36 pm

    Seriously gorgeous photography Dana! I love this!

    Reply
  41. Avatar for Kelli H (Made in Sonoma)Kelli H (Made in Sonoma) says

    October 10, 2013 at 12:08 pm

    This is TOTALLY something I would have thought I’d never make at home. Unless maybe when I’m retired some day and in my sixties…BUT you’ve totally inspired me. I WILL do it and soon!

    Reply
  42. Avatar for Alexe @ Keys to the CucinaAlexe @ Keys to the Cucina says

    October 10, 2013 at 12:00 pm

    Wow this looks to die for. I have some left over pumpkin puree from when I made pumpkin risotto, so I might even just make this fresh pasta with it. Thanks for sharing!

    Reply
  43. Avatar for Ash-foodfashionpartyAsh-foodfashionparty says

    October 10, 2013 at 11:50 am

    I love making home made pastas, it’s such a therapeutic thing.
    I saw this on pinterest and loved your pictures and your new layout looks really nice.

    Reply
  44. Avatar for TamTamTamTam says

    October 10, 2013 at 10:26 am

    Yum! Do you think it would affect the texture of the pasta if I used a blend of whole wheat and all purpose flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2013 at 10:31 am

      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!

      Reply
      • Avatar for TamTamTamTam says

        October 10, 2013 at 10:34 am

        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!

        Reply
  45. Avatar for Erin @ The Spiffy CookieErin @ The Spiffy Cookie says

    October 10, 2013 at 9:39 am

    I may need to bust out my pasta rollers for this. I’ve never made flavored pasta before, just stuffed!

    Reply
  46. Avatar for Eva GoldEva Gold says

    October 10, 2013 at 9:20 am

    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!

    Reply
  47. Avatar for Becki @ Bites Becki @ Bites 'n Brews says

    October 10, 2013 at 8:24 am

    It’s hard to find recipes where I actually have all the ingredients around the house – definitely trying this one soon!

    Reply
  48. Avatar for KristiKristi says

    October 10, 2013 at 8:00 am

    I had no idea that making your own pasta was so easy. I can’ t wait to try it.

    Reply
  49. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    October 10, 2013 at 7:23 am

    The new site looks great, guys!! I love how simple it is…it totally suits you. ALSO, this pasta is the shiz. Yum!

    Reply

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