A few days ago I mentioned a pasta making night to a friend. Within hours of this idea, E found a beautiful fall recipe and the evening was planned. Sunday, pasta making & pumpkin sauce. If you don’t have a pasta maker, don’t fret, this recipe will still be delicious with any noodle. If you won’t be making your own noodles, skip down to the sauce portion found from twohealthybuns–their recipe inspired this whole Sunday afternoon to evening activity. If you are planning to make the pasta yourself, allow 1-1/2 to 2 hours for the whole process. Don’t start making it when you’re hungry, you’ll dislike pasta making foreverrrr! Luckily, these ladies & gent were good (& patient) kitchen crew.
Pasta recipe from Sur la Table (four servings):
- 1 cup all purpose flour
- 2 eggs
- rice flour for dusting
Pour flour and eggs into standing mixer. Using blade attachment and whisk ingredients until doughy texture is formed. Once you have an initial doughy ball, place it on a floured surface and begin kneading the dough. Knead the dough for 4-5 minutes until it becomes mostly smooth and not too tacky. If the dough is too sticky, dust with rice flour to keep the dough from sticking to your surface. Form a ball and wrap dough tightly with cling wrap then place into the refrigerator for 20-30 minutes. This stage is perfect for prepping your sauce, pouring a glass of wine, or catching up on one of your recorded weeknight shows :)
Next, remove dough and cut into two halves. Leave one half in the cling wrap so it will not harden. Take the other portion and cut into 3 equally sized pieces. Take the first third and shape into a square. Using your pasta maker, push the dough through on level 1. Fold the dough in half, then repeat level 1. Do this step three times. Dust the dough with rice flour as needed (after level 1 and level 5 seemed to be my magic numbers). For levels 2-8, roll the dough through the maker one time on each level. Once you have rolled through level 8, the sheet will be very thin…concentration is needed at this point, see below ;) Place pasta sheet on parchment paper and dust with flour. Repeat this with the rest of your dough.
Once pasta sheets are made, let sit another 10 minutes so dough can dry out slightly. Bring a pot of water to boil and salt heavily while the pasta sheets are drying. Begin to cut the pasta sheets into fettucine noodles using the kitchen aid attachment. After the noodles are cut, dust with flour (add as much flour as needed so dough does not stick together) and make “pasta nests” with each sheet, eventually mixing all together. Pasta makes the most beautiful nests I’ve ever seen <3
Pumpkin Sage sauce recipe from twohealthybuns:
- 1 c pumpkin purée
- 1/2 c coconut milk
- 5 garlic cloves, minced
- sage leaves
- 1 tbsp of coconut oil
- dash of sea salt
Heat oil in pan on medium and lightly pan fry sage till aromatic. Remove and drain on paper towel. To the same oil, add garlic till fragrant. Add pumpkin purée and milk. Mix and bring to boil. Reduce and simmer for a few mins. Add salt to taste. While mixture is simmering, toss noodles into boiling water and let cook for 2 minutes then drain. Add drained noodles to pumpkin mixture, garnish with sage, and ENJOY. I highly recommend the pasta maker and fresh noodles…I also highly recommend doing it with a team of friends, wine, and a weekend. xo