Description
My sourdough pumpkin pasta is made by hand with Italian 00 flour, fine semolina, sourdough starter, eggs, and canned pumpkin purée for vibrant golden-hued color. The pasta dough can be made on the same day or fermented overnight.
Ingredients
- 180 g Italian Tipo 00 flour
- 100 g fine semolina flour
- 85 g pumpkin purée, undrained
- 85 g eggs, about 1 large egg + 1 yolk, plus more as needed (see Notes)
- 1/8 tsp pumpkin pie spice
- 40 g sourdough starter (see Notes)
Instructions
Step 1: Make The Dough (Food Processor Method)
- Add the Tipo 00 flour and semolina flour to the bowl of a food processor. In a separate small bowl, whisk the pumpkin puree, eggs, pumpkin pie spice and sourdough to combine; pour this mixture over the flours. Process until the dough comes together (it might look like doughy crumbs instead a ball, which is fine). It should stick together when pinched with your fingertips.
- Remove the dough to a lightly floured wooden surface. Push it together to form a rough ball. Cover with an upturned bowl and let rest for 15-30 minutes.
- Knead the dough by hand for 2-3 minutes. If it feels sticky, add more 00 flour to make it a soft and workable dough. Form the dough into a ball, cover tightly with plastic wrap, and rest for 1 hour at room temperature (or chill overnight).
Step 2: Roll Pasta Sheets & Semi-Dry
- Note: if you have chosen to ferment the dough overnight in the fridge, rest at room temperature for at least 30-45 minutes before rolling.
- Cut the dough into quarters (wrap the remaining pieces). Working with one dough at a time: roll it into a 6-8 inch oval disc with a rolling pin. You want it the approximate width of your pasta machine. Send the disc through the roller attachment (3x) on setting #1, (2x) on #2-4 and (1x) on #5.
- To semi-dry: Dust the pasta sheet on both sides with semolina flour to prevent sticking. Drape over the handle on your oven (or on the back of a clean chair), about 10 minutes or so, until it feels less doughy and more leathery but not dried out.
Step 3: Cut Pasta Into Tagliatelle
- Take a pasta sheet and cut it in half. Lightly trim the ends.
- Lay your pasta sheet on semolina dusted surface. It should be vertical.
- Fold over the top to meet the center, then fold the bottom up, to center.
- Fold over the top again a few times (to center), then bottom to center.
- Position the dough horizontally. Cut across into sections, about 3/4-inch wide.
- Shimmy your knife underneath the cut sections, gently lift it up, and allow the tagliatelle to naturally unfold.
Notes
For the Eggs: If 1 large egg + 1 yolk doesn’t = 85 g, have 1 whole beaten egg on standby and add some of it to hit the desired weight.
For the Sourdough starter: use active, discard, or recently fed & collapsed starter. Feed with all white flour for best results.
How To Store, Freeze & Cook Sourdough Pasta
To Store (Short Term):
Toss freshly cut pasta with semolina flour and arrange on a sheet pan in a single layer. Cover with plastic wrap, inverted sheet pan, or store in an airtight container. Leave at room temperature if cooking within 1–2 hours, or refrigerate for up to 12 hours. The flavor will continue to deepen when the cut noodles are chilled. Note: fresh pasta might oxidize and stick together if chilled past 24 hrs.
To Freeze:
Air-dry pasta in a single layer for 15–20 minutes first (uncovered) to reduce sticking. Transfer to an airtight container and freeze for up to 1 month (any longer and it might dry out and break). No need to thaw; cook straight from frozen.
To Cook:
Bring 4-6 quarts of generously salted water to a boil. I don’t give exact amounts for the salt, because the flavor of salt varies considerably. Add the pasta and cook for 2-4 minutes or more, depending on the thickness. Always taste it. It should be al dente- tender with a slight bite. Use tongs to transfer pasta directly to your sauce.