Homemade PUMPKIN PASTA
2-1/4 cups unbleached all-purpose flour
1/4 tsp sea salt
1/2 cup pumpkin puree
Add flour and salt to food processor and pulse. Then add the egg and pumpkin puree. Pulse until well combined. If necessary, drizzle in a little water until a dough forms.
Transfer to very lightly floured surface, sprinkle top with a little flour, and cover with plastic wrap. Set aside for 30 minutes to rest.
Cut pasta into thirds and begin rolling out into a loose rectangle, sprinkling on just as much flour as you need to keep it from sticking. (More flour = less flavorful, tender pasta). When dough is nearly paper thin, cut it into any shape you want (pizza cutter, knife or even metal cookie cutters!) If you want to wait to boil the pasta, let it set in the open air (separated, if possible) to dry a little.
To cook: bring a large pot of water to a boil and salt generously. 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. Drain and transfer to serving plate. Top with your favorite pasta sauce, or even just extra-virgin olive oil with garlic and pesto.