This homemade Fresh Pumpkin Sage Pasta is the epitome of cozy fall food that will make you change your mind about boxed pasta!
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It’s the end of October and we just ripped out our garden this past weekend! We had a long garden season this year. At least 2020 gave us that! I can’t ever remember picking veggies, cutting fresh herbs, and having tomatoes on our windowsill this late into the year! It’s been nice, but now I’m trying to make use of everything we managed to save, including fresh herbs.
I haven’t cut my herbs back yet, but I can see from some of the browning stems that it’s almost time. So I’ve been trying to use them in sauces and eventually I’d like to dehydrate some to make my own dried herbs and herb infused salts. This past weekend, I decided to dust off my pasta maker and use some of my fresh sage in a Fresh Pumpkin Sage Pasta.
Fresh Pumpkin Sage Pasta
I’ve made fresh pasta before and it’s relatively easy to make with just a few simple ingredients like flour, eggs, and olive oil. But it’s pumpkin season, and sage and pumpkin go together wonderfully. So I used pumpkin puree and fresh sage from our garden to flavor the pasta.
The first thing I did was add flour into the bowl of my stand mixer. If you don’t have a stand mixer, you can do all of this by hand. I made a well in the center of the flour and added the eggs, pumpkin puree, sage, olive oil, and salt. With the flat beater attached, I mixed everything up for a few minutes before switching to my dough hook to start kneading it.
After the dough started to come together in my mixer, I turned it out onto a floured surface and kneaded it by hand until it was smooth. Then, I covered the dough and let it sit for 20-30 minutes.
When 30 minutes was up, I cut the dough into 4 pieces. Work one piece of dough at a time, keeping the rest of the dough pieces covered.
If you don’t have a pasta maker, you can also do these next couple of steps by hand. I used my pasta maker to roll out each piece of dough, but you can use a rolling pin. With my pasta machine, I set the dial to “1” to get the dough started. As the dough began to thin out, I set the dial to a higher number until I reached “4.”
I attached the cutting roller to the machine and, using the fettucine cutter, cut each piece of pasta dough into noodles.
As each piece of dough was cut, I placed the noodles onto wax paper to dry. This takes about an hour to do and you’ll be able to feel the texture change.
When the pasta has dried, you can twirl it into little pasta bundles and freeze them. To do that, place them on a baking sheet and freeze. Once each bundle is frozen, you can individually portion them out. There’s no need to thaw them. Just drop them in boiling water and cook!
If you’re cooking the pasta right away, salt a pot of water and bring it to a boil. Then, carefully drop in the pasta. Fresh pasta cooks faster than boxed pasta, so you only need to cook it 2-3 minutes.
- 2 cups all-purpose, or 00 flour
- 2 large eggs
- 1/4 cup pumpkin puree
- 1 1/2 tbsp. olive oil
- 1 tbsp. fresh sage, chopped
- 1/2 tsp. salt
- 2 tbsp. water
- Add flour the bowl of a stand mixer and make a well in the center.
- Add the eggs, pumpkin, olive oil, fresh sage, and salt to to center of the flour.
- With the flat beater attached, mix everything together for 3-4 minutes. If the dough is too dry, add the water, 1 tbsp. at a time. You want the dough to be a little sticky. If it's too wet, add a little more flour.
- Then, switch to the dough hook and continue to work the dough for another 3-4 minutes.
- Turn the dough onto a floured surface and knead it by hand just until it begins to look smooth. Then, form it into a ball and flatten it down with your hand. Cover and let it rest 20-30 minutes.
- After the dough has rested, cut it into 4 equal pieces.
- Work with one piece of dough at a time, while keeping the rest covered, and roll it through a pasta machine a couple times using setting "1."
- Lower the dial and continue to roll the pasta dough until the desired thickness is reached.
- Then, attach the cutting roller and use the fettucine roller to cut each piece of pasta dough.
- Lay the pasta out on wax paper or parchment paper and allow it to dry for about an hour.
- After an hour, you can use the pasta immediately, or twirl it into bundles to freeze.
- Salt a pot of water and bring it to a boil.
- Add the pasta to the water and cook for 2-3 minutes.
- Drain and serve with your favorite sauce and pasta toppings.
How to Serve this Fresh Pumpkin Sage Pasta
If you’re looking for a tasty way to serve this pasta, you’ve got to try the pasta dish I made this past weekend! I added chopped prosciutto to a pan and got it nice and crispy. Then, I sautéed mushrooms, onion, and garlic in a little butter and olive oil. I topped the pasta with that mixture and served it with some crumbled goat cheese on top. It was delicious!
You can also use this pasta dough to make your own pumpkin sage ravioli (definitely need to try that one of these days)! But since I didn’t have all of the ingredients to make a killer ravioli filling, I just boiled up some of this pasta and served it with prosciutto and goat cheese.
Did you make this Fresh Pumpkin Sage Pasta recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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