You might remember that I mentioned that before Halloween we got a huge pumpkin that we didn’t carve. The pumpkin ended up being roasted, pureed and frozen. Well, I still have some left (a lot) deep in the freezer. I have been trying to come up with new ways to use all that delicious pumpkin so for lunch today I decided to prepare some homemade whole-wheat pumpkin pasta.
This is not the first time that I make my own pasta, but this is the first time that I make whole-wheat pasta and add something else to it. The recipe is very simple. I just changed this recipe a little bit. I used 1 cup of pureed pumpkin, 1 ½ cups of whole-wheat flour, 1 ½ cups of all-purpose flour, 4 eggs and a pinch of salt to make the pasta. The color turned out a little bit strange, homemade pumpkin puree is not as orange as the canned one, but the flavor was really good.
I used half of the batch to make this all-American pasta dish, why all-American? Because the sauce is made with ingredients native to our beautiful continent: turkey, zucchini, jicama, corn and tomato. I say this is a great way to eat pumpkin pasta, don’t you agree?
¡Buen provecho!
I am sending this recipe to the following events, please click on the badges to learn more about them:
This week PPN is hosted by my good friend Ivy of Kopiaste
13 Replies
Looks wonderful Ben. I made pumpkin soup tonight from the pumpkin I roasted and pureed! The holiday that just kept on giving huh?
Posted on January 15th, 2009 at 7:43 pm
Pumpkin pasta-that sounds like fun. I will have to give it a try.
Posted on January 15th, 2009 at 8:05 pm
It looks great to me! Well done on making your own pasta…the ingredients are quite unique!
Posted on January 15th, 2009 at 8:27 pm
An interesting experiment that obviously turned out well. I love the idea of pumpkin pasta…wish they sold it somewhere. I’m thinking I would add some crumbed sausage and sage butter sauce.
Posted on January 15th, 2009 at 8:28 pm
My friend your pumpkin puree is certainly without food colouring (and preservatives). One reason why we should make our own and not buy whatever they sell us. I still got a lot of pumpkin in the deep freezer so I must try this. The pasta dish sounds wonderful and thanks for participating in PPN.
Posted on January 15th, 2009 at 11:04 pm
there really is nothing like fresh homemade pasta. i’ve never gone the whole wheat road with my pasta either. it’s time to try! thanks!
Posted on January 16th, 2009 at 2:19 am
What an interesting pasta!
Posted on January 16th, 2009 at 9:21 am
Love the idea of adding pumpkin to the pasta dough! Thanks for sharing your dish with Original Recipes
Posted on January 16th, 2009 at 11:08 am
I can never get tired of pumpkin Ben:D
Posted on January 16th, 2009 at 1:08 pm
Beautiful combination of flavors and a very creative dish, Ben!
Posted on January 16th, 2009 at 1:19 pm
What a brilliant idea – pumpkin pasta! I love it. Thanks for sharing with Presto Pasta Nights.
Posted on January 16th, 2009 at 2:19 pm
[...] of What’s Cooking, has made An all American pasta dish, making his own pumpkin [...]
Posted on January 16th, 2009 at 4:43 pm
Looks beautiful and delicious Ben, as always! Have i told you lately how much I love the new look of your blog? It’s looking awesome!
Posted on January 19th, 2009 at 2:48 pm
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