Pumpkin flavored pasta. This is great used as ravioli with butternut squash filling or just pasta with alfredo sauce.
Make a well in the flour and then add all ingredients in the middle. Fold flour from the sides into the eggs and puree. Dough will start to form and you can add water, if needed.
Transfer to a lightly floured surface and cover with plastic wrap. Set aside for 30 minutes to rest. ( I don't always do this but it's recommended)
Using your pasta maker or a rolling pin, roll out dough (1 - 1 1/2 mm thick.) Keep in mind the pasta dough will swell when cooked. Use small pinches of as much flour as it takes to keep it from sticking. More flour = a less flavorful and less tender pasta. Once the dough is nearly paper thin, cut it into any shape you want.
Cook pasta in boiling water should only take 1-2 minutes to cook.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 688 | ||
Calories from Fat: 61 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 302.8mg | 93 % | |
Sodium 82.8mg | 3 % | |
Potassium 80.1mg | 2 % | |
Total Carbohydrate 156.3g | 46 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 154.6g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 688
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