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


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


  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.


*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)