Homemade pumpkin noodles

Ingredients for 4 servings:

• 300 g pumpkin puree, in my recipes
• 200 g durum wheat semolina
• 100 g flour
• 3 egg yolks

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 53 minutes

simply

Mix all ingredients into a smooth dough, either by hand or with a machine. Then let it rest for about 30 minutes. No further salt is needed, as the pumpkin puree is already salted. Knead again and, if necessary, add a little more flour to prevent stickiness. A pasta machine makes everything easier: Roll out the dough and cut it, or shape it by hand into orecchietti, farfalle, etc. Let the pasta dry for storage, or boil it in salted water for about 3 minutes until tender. The cooking time depends, of course, on the thickness of the pasta. Tips: You can also fill the rolled-out dough and make ravioli or similar dishes. Eat it like “regular” pasta with tomato sauce, or with my Gorgonzola and broccoli cream sauce – unbeatable! For ravioli, I recommend an onion, bacon, and sauerkraut filling. Fry the cooked ravioli in a pan until golden brown.