Look at that pasta! The dough is enriched with egg and pumpkin puree, giving it a beautiful color and texture. Yes, it is from scratch, and completely gluten free!
In the years before my Celiac diagnosis, I prided myself on my homemade pasta. I made endless batches both by hand and with my KitchenAid®. Once I got comfortable working with gluten free dough, I decided it was time to try it again. This fall inspired pumpkin pasta was easy to make and I was so happy with the result!
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I don’t make huge batches of pasta anymore, but this little test batch was enough for two servings. The recipe is scalable, so you can adjust it to make a small dinner or a feast for the family. I give you ingredient measures for 2, 4, 6 and 8 servings.
I used a Malloreddus board to create the ridged shape. You can find them at specialty shops like Fante’s. Similar to a gnocchi board, it’s a cool little gadget to have in your collection! Did you know that traditional Malloreddus pasta is made with semolina? Of course, that is off limits on the gluten free diet!
So, for this pasta I used Better Batter Original Gluten Free Flour, and wow, just wow! The resulting dough was beautiful and silky smooth. It was so easy to work with, reminiscent of the Italian 00 flour that I would have used back in the day. Most importantly though, the pasta cooked beautifully and had great taste and texture. Even the leftovers remained al dente. Now that is a gluten free success story!
Shop Better Batter and use my Promo Code MGFC30 at checkout to receive 30% off any non-sale item!
Ingredients:
- Better Batter Original Gluten Free All-Purpose Flour
- Olive oil
- salt
- egg
- pumpkin puree
- extra flour for dusting
| INGREDIENTS: | 2 Servings | 4 Servings | 6 Servings | 8 Servings |
| Better Batter Flour | 70 G | 140 G | 210 G | 280 G |
| Olive oil | 3/4 tsp. | 1-1/2 tsp. | 2-1/4 tsp. | 3 tsp. |
| Salt | 1/8 tsp. | 1/4 tsp. | 3/8 tsp. | 1/2 tsp. |
| Egg | 1 large | 2 large | 3 large | 4 large |
| Pumpkin Puree | 1 tbsp. | 2 tbsp. | 3 tbsp. | 4 tbsp. |
Measure your ingredients according to serving size. Be sure to use a scale to weigh the flour. Whisk the egg, pumpkin, olive oil and salt in the bowl of a stand mixer. Add the flour and mix with the beater attachment to form a smooth, soft dough.
Gather the dough into a ball, wrap tightly in plastic wrap and let it rest for 15-20 minutes at room temperature. This is a good time to wash the mixer bowl and attachments. 😉
Lightly dust a cutting board with flour. Use a bench knife to cut the dough into 4 pieces.
Roll each piece of dough into a rope. This is the moment when you know you have a good gluten free dough. It rolls out beautifully without crumbling or breaking.
Cut each rope into 1/2″ pieces.
Using your fingers or a bench knife, gently roll each piece over the pasta board to create the ridges.
Line a baking sheet with wax paper and dust with flour. As you form the pasta place it on the baking sheet.
Important- Always follow food safety guidelines. If you are not going to cook the pasta immediately, refrigerate until ready.
How to serve it
You can dress this beautiful pasta with a simple brown butter sage sauce.
OR
This pasta is sturdy enough to hold up to a thick and chunky sauce, like my Harvest Pasta Sauce. Made with tomato, carrot, squash and pumpkin, the flavors pair beautifully with the pumpkin pasta, perfect for a fall inspired dinner. Enjoy it as a side dish or a main course.
Notes ♪♫ Not all gluten free all-purpose flours are created equal. I used Better Batter Gluten Free Original Blend for this recipe. It was absolutely perfect for making pasta, and what a pleasure to have a smooth silky dough that doesn’t crumble in your hands. Try it, you will not be disappointed! And don’t forget to use my Promo Code MGFC30 for 30% off!
Easy Gluten Free Pumpkin Pasta
- Yield: 2 Servings 1x
- Category: Gluten Free Pasta
- Diet: Gluten-Free
Description
Pumpkin Pasta dough is enriched with egg and pumpkin puree, giving it a beautiful color and texture.
Ingredients
- · 70 g Better Batter Original Gluten Free All-Purpose Flour
- · 3/4 tsp. Olive oil
- · 1/8 tsp. salt
- · 1 egg
- · 1 tbsp. pumpkin puree
- · extra flour for dusting
Instructions
- Measure your ingredients according to serving size. Be sure to use a scale to weigh the flour. Whisk the egg, pumpkin, olive oil and salt in the bowl of a stand mixer. Add the flour and mix with the beater attachment to form a smooth, soft dough.
- Gather the dough into a ball, wrap tightly in plastic wrap and let it rest for 15-20 minutes at room temperature. This is a good time to wash the mixer bowl and attachments. 😉
- Lightly dust a cutting board with flour. Use a bench knife to cut the dough into 4 pieces.
- Roll each piece of dough into a rope. This is the moment when you know you have a good gluten free dough. It rolls out beautifully without crumbling or breaking.
- Cut each rope into 1/2″ pieces.
- Using your fingers or a bench knife, gently roll each piece over the pasta board to create the ridges.
- Line a baking sheet with wax paper and dust with flour. As you form the pasta place it on the baking sheet.
- Important- Always follow food safety guidelines. If you are not going to cook the pasta immediately, refrigerate until ready.
How to serve it
- You can dress this beautiful pasta with a simple brown butter sage sauce.
OR
- This pasta is sturdy enough to hold up to a thick and chunky sauce, like my Harvest Pasta Sauce. Made with tomato, carrot, squash and pumpkin, the flavors pair beautifully with the pumpkin pasta, perfect for a fall inspired dinner. Enjoy it as a side dish or a main course.