
If you’ve never made fresh pasta before, don’t be intimidated by this recipe. Arguably easier than egg pasta, this two ingredient pumpkin pasta is a safe bet for beginners and/or the kiddos. It’s basically no-fail, and can be easily fixed if something goes awry.
I love the ritual of making fresh pasta as a family or friends night. Pour yourself a glass of wine, give everyone (even the littles!) a turn at each step, and have so much fun building memories together over a simple and delicious meal. It’s a sure-fire way to keep your kids interested (read: not picky), and everyone benefits from that. Not to mention freshly made pasta is so delicious, you’ll wonder why it took you so long to do this. Trust me, I’ve heard exactly that response before.
When using the pasta machine, don’t be afraid to add lots of flour as you go. The pasta inevitably gets sticky as it flattens out, so add, add, add. You won’t ruin it, I promise.
I love using cultured butter because the flavor is so much richer, and the butter is just a tad healthier (hello gut-friendly bacteria just like that found in yogurt!). We primarily use cultured butter in our house and it’s my secret weapon for adding depth to any dish that calls for butter.
Make your own roasted pumpkin, or save yourself a huge step and buy it canned. Or, play with other squash varieties like butternut. Yum!
For the Pasta:
For the Sauce:
For the Pasta:
For the Sauce:
Enjoy!
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