Homemade Pumpkin Pasta

🎃Ingredients
For the pasta dough:
175g pasta flour (1¼ cups)
2 eggs
💡 Tip: Egg sizes vary—add more flour if the dough feels too sticky.

 
For the pumpkin sauce:
250g pumpkin, cubed (1¾ cups / about ½ small pumpkin)
1 red onion, chopped
2 cloves garlic
50ml milk (3½ tablespoons)
2 tbsp mascarpone
2 tbsp tomato puree
40g grated parmesan (⅓ cup)
Salt, to taste
Handful of fresh spinach leaves
 
🍳 Instructions
1. Make the pasta dough
Mix flour and eggs until a smooth dough forms.
Let rest for 1 hour.
💡 Tip: Resting helps the gluten relax, making the dough easier to roll and shape.

2. Prepare the sauce
Cube the pumpkin and chop the onion.
Bake onion and pumpkin together for 10 minutes.
Add garlic and cook briefly until fragrant.
Puree the cooked pumpkin with milk.
Stir in mascarpone, tomato puree, parmesan, salt, and spinach.
💡 Tip: For extra creaminess, warm the sauce gently before mixing with pasta.

3. Cook and combine
Roll and cut the pasta using a pasta machine or by hand.
Boil fresh pasta for 3 minutes.
Mix with pumpkin sauce and garnish with extra parmesan.
 
🍽️ Serving Suggestion
Serve warm with a sprinkle of parmesan and a side of autumn coziness—fireplace optional!