Print

Two Ingredient Fresh Pumpkin Pasta


  • Author: Cassie Johnston
  • Prep Time: 20 mins
  • Cook Time: 2 mins
  • Total Time: 22 minutes
  • Yield: 4 servings

Description

All you need is flour and pumpkin puree to make this vegan Two Ingredient Fresh Pumpkin Pasta. No special equipment required!


Ingredients

  • 3 cups all-purpose flour, plus more for rolling
  • 1–14 ounce can pumpkin puree (or about 1 2/3 cups homemade puree)

Instructions

  1. Pile the flour in the middle of a board or clean countertop. Make a well in the center, and add in the pumpkin puree.
  2. Using clean hands, mix together the puree and flour until it forms a stiff dough (adding more flour if needed to make it not sticky).
  3. Divide the dough in half, covering one half with a towel to keep it from drying out. Form remaining dough half into a disc.
  4. Flour a rolling pin and roll out the disc into a very thin sheet (you should almost be able to see through it in parts). Using a sharp knife or pizza cutter, cut into 1/4″ long strips. Repeat with remaining dough disc.
  5. To cook: bring to a boil two quarts of salted water. Drop noodles into the water a few at a time. Cook for two minutes, or until all the noodles float. Drain and top with sauce.
Skip to toolbar