Homemade Pumpkin Spice Fettuccine

I love love love making homemade pasta! There is nothing quite like it. There’s something very soothing and rustic about kneading dough. I have been thinking about adding pumpkin to homemade pasta for a while and this is what I came up with. The kale adds the healthy green flavor while the mushrooms are an earthy meaty texture. It’s amazing!! If you have a little extra time it’s totally worth it.

Ingredients

• Pumpkin fettuccine (recipe follows)
• 1 tbsp. olive oil
• 1 cup kale leaves, stem removed and chopped
• 1 cup crimini mushrooms
• 1 tbsp. fresh sage, minced
• 1 tbsp. fresh garlic, minced
• ½ tbsp. fresh thyme, minced
• Salt and pepper, to taste
• ½ cup walnuts, toasted and chopped
• ¼ cup pumpkin seeds, toasted
• 1 cup dried cherries
• 3 tbsp. white truffle oil
• Parmesan for garnish, I use Parmesan Reggiano

Directions

Heat a medium sauté pan with olive oil over medium heat. Start sautéing the mushrooms, kale, herbs, garlic, salt and pepper to taste until kale is softened and mushrooms are tender.

To toast the pumpkin seeds and walnuts, toast in a dry pan for 5-8 minutes over medium heat until you can smell them.

In a large bowl or serving platter add the cooked pasta top with the sautéed kale and mushrooms. Sprinkle over the cherries, nuts and parmesan. Drizzle the white truffle oil over everything and serve immediately.

Pumpkin Pasta

Ingredients

• 2 cups All-purpose flour
• 2 eggs + 1 yolk
• 2 tbsp. pumpkin puree
• 1 tsp. kosher salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• Water

Directions

In a food processor with a metal blade attachment, pulse to combine the flour, eggs, pumpkin puree, salt and spices. Gradually start adding a little water at a time into the feed tube just until the dough comes together. Remove the blade and place the dough onto a floured work surface. Start kneading it back and forth so it becomes smooth. Let rest for ½ hour.

Cut the dough into four pieces and start rolling it out. You can either use a pasta maker if you wish, or pizza/ravioli cutter. Just make sure before you start cutting that the dough is paper-thin and even.

Cut the dough into thin strips and place on flour baking sheet or over the edge of a large bowl so it dries out a little bit while you’re working. Make sure also to use as little flour as possible more flour=less pumpkin spice flavor.

Bring a large pot of salted water to a boil. Start cooking the pasta in 3-5 batches. When the pasta floats it’s done. It takes about 30 seconds, so don’t walk away!! Add cooked pasta to the large bowl of kale and mushrooms and gently combine all together. Finish with the white truffle oil!!