Easy Gluten-Free Pumpkin Pasta
This pasta is so easy and fun to make! Deliciously made with pumpkin puree, this gluten and dairy free pasta is a delight.
Recipe
Serves: 8
Preparation Time: About 30 minutes
Cook Time: 15 min
Total Time: 45 mins
Diet: Dairy-free, gluten-free
Ingredients:
280 grams Gluten Free All-Purpose Flour
3 tsp Olive oil
1/2 tsp salt
4 large eggs
4 tbsp pumpkin puree
extra flour for dusting
Directions:
1. Measure ingredients for serving size using a scale for precise flour measurement.
2. Whisk egg, pumpkin, olive oil, and salt.
3. Add flour and mix into a smooth dough.
4. Gather dough into a ball, wrap in plastic, and let it rest for 15-20 minutes.
5. Dust a cutting board with flour, cut dough into 4 pieces, and roll each into a rope.
6. Cut ropes into 1/2" pieces and roll each over a pasta board to create ridges.
7. Place formed pasta on a floured, wax paper-lined baking sheet.
8. Refrigerate if not cooking immediately, following food safety guidelines.
9. Set up a pot of salted water for pasta and bring to a boil.
10. Optional sage butter sauce: Melt butter in a skillet, add sage leaves, and stir until butter begins to brown.
11. Boil pasta for about 3 minutes, then add to the sauce using a spider strainer.
12. Toss well, transfer to a serving platter, and enjoy.
Shona’s Cooking Essentials for this Recipe
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