Squash is more challenging to use as the pup tends to keep exuding the liquid it contains, though the results are beautiful and perfect for fall pasta creations. Canned pumpkin is easier to use but duller in color. Dense, hard squash such as pie pumpkin, Japanese kuri, calabaza, or butternut are recommended.
Steam the pumpkin either in a steaming rack placed over boiling water and covered or placed in a microwaveable bowl with about 1/4 cup water. Microwave until tender, about 5 minutes on high. Place the squash in a colander to drain and cool. Squeeze out excess liquid by placing the squash on a strong clean towel, rolling up and then twisting the ends. Chop the squash into small bits-you should have about 1/2 cup of squash left. (Save the squash juices to add to the pasta dough if it is too dry, or add to the sauce.)
Note: When paring the squash, make sure to remove both the outer layer of skin and the inner waxy layer, leaving only the tender orange-colored flesh. If using butternut, the "neck" portion is ideal for this pasta as the flesh in this part of the squash is denser and less stringy than the "bulb" portion. The precut cubes of butternut squash sold in the supermarket produce aisle work sell and are easy to use.
2. Lightly mix eggs and squash in a bowl and puree. Pour the flour into a large bowl or onto a work surface, preferably wooden, and shape it into a "volcano." Add the eggs and squash puree into the crater.
3. If you are making pasta in a bowl, use a large table fork to begin incorporating the flour, starting with the inner rim and working in the flour from the bottom up. Spin the bowl counterclockwise if you're right-handed while your working in the flour with the fork.
If you are making pasta on a board, as more flour gets incorporated, push the flour up on the outside to maintain the crater shape so the egg doesn't run out. If you are right-handed, beat the egg counterclockwise while using your left hand to support the outer wall of the volcano.
4. If you are making the dough in a bowl, start kneading the dough once the pasta forms large clumps. When all the loose flour has been incorporated and the dough has formed a rough but cohesive mass, about 4 minutes, transfer it to the board to finish kneading. (If loose flour remains and resists incorporation into the dough, add 2 to 3 teaspoons water, toss with the loose flour, and incorporate into the dough mass.)
If you are making pasta on a board, continue incorporating flour until it has all been added and the dough forms large clumps. (If loose flour remains and resists incorporation into the dough, add 2 to 3 teaspoons water, toss with the loose flour, and incorporate into the dough mass. ) Scrape up and discard any leftover hard bits of dough.
5. Dust the board lightly with flour and begin kneading the dough. Use the palms of your hands to knead, pressing down and away from your body, forming the dough into a flattened oval. Fold the top edge over the dough and form it back into a ball. Rotate the dough ball a quarter turn (to the right if you're right-handed and to the left if you're left-handed) and repeat until the dough is cohesive and moderately smooth about 5 minutes.
If making stuffed pasta, the dough should stick lightly to your fingers but pull away cleanly. For sheet pasta, add enough extra flour to make a firmer dough that releases easily from your fingers.
6. Cover the dough with a bowl or a damp cloth, or wrap in plastic and allow it to rest for 30 minutes at room temperature before rolling or shaping as desired. The dough will continue to absorb the flour as it rests. If the dough is sticky after resting, and you're rolling it by machine, you may wish to incorporate more flour by sprinkling the dough when you roll out the pasta to keep it from sticking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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