"I made these pumpkin fettuccine with eggs, but you can easily leave them out, just adjust the flour:pumpkin puree ratio. Add the flour gradually, till the right dough consistency."
Ingredients:
ca. 350g flour
2 eggs
120g butternut pumpkin puree
pinch of nutmeg
ca. 350g flour
2 eggs
120g butternut pumpkin puree
pinch of nutmeg
Method:
- Cook the pumpkin in salted water or roast it in the oven. If cooking, drain it well afterwards.
- Stick blend the pumpkin meat till smooth. Because the pumpkin meat can sometimes be quite watery and because eggs come in various sizes, add the four gradually.
- Sift the flour onto a working surface and make a well in the middle. Crack the eggs in the well and beat them with a fork. Add pumpkin puree with nutmeg and bring everything together into a pasta dough.
- The dough needs to be compact, like for any other pasta. Leave it to rest for half an hour or more in the refrigerator.
- With a pasta machine make fettuccine or tagliatelle. If you don’t have a pasta maker, you can roll it by hand.
- Dust the pasta with flour, so it won’t stick.
- Cook them in boiling salted water for max. 3 minutes. Then strain them and rinse them quickly with cold water, to stop them from “cooking” any further.
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