Today, a recipe for a first course: whole wheat pasta with pumpkin and feta. Autumn recipe with pasta maker.
Finally the pumpkin (if you click on the word pumpkin, you’ll find many delicious recipes to use it😉)!!!! One of the few things I like about autumn is this magnificent vegetable with its bright orange color that cheers up the fact that the days are shortening and we can spend less time outside. Another great passion of mine is pasta, so why not combine the two things and prepare an excellent first course?! To make it even better, I also made the pasta at home using excellent whole wheat flour and with my pasta maker in just a few minutes I made my delicious rigatoni.
For the dressing, I used roasted pumpkin with feta, a Greek cheese with a semi-hard texture and an unmistakable rather salty flavor, which I then blended and mixed with the pasta. It’s really very good, light, and tasty. The ‘boring’ part of this preparation is removing the pumpkin skin, so you’ll understand that it’s very easy to make. Please remember not to throw away the pumpkin seeds because they are excellent for making snacks to munch on.
Let’s see together, step by step, how to make this recipe.
To receive the recipe of the day for free
Check out my review of the Philips pasta maker on Giallozafferano shopping
You might also be interested in
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 504.79 (Kcal)
- Carbohydrates 67.10 (g) of which sugars 4.45 (g)
- Proteins 20.28 (g)
- Fat 17.72 (g) of which saturated 7.47 (g)of which unsaturated 7.02 (g)
- Fibers 7.69 (g)
- Sodium 649.60 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pasta with Pumpkin and Feta
- 12.35 oz whole wheat flour
- 1.75 oz semolina flour
- 1 egg
- 95 ml water
- 4.5 cups pumpkin (peeled (I use butternut))
- 7 oz feta
- 1 sprig rosemary
- 2 leaves sage
- 1 pinch salt
- to taste olive oil
Tools
- 1 Pasta Maker
- 1 Extruder
- 1 Cutting Board
- 1 Knife
- 1 Baking Tray
- 1 Hand Blender
- 1 Frying Pan
Let’s Prepare the Whole Wheat Pasta with Pumpkin and Feta Together
Cut the pumpkin, removing the skin and inner filaments (don’t throw away the seeds), then slice it and cut into cubes of about 0.6 inches. Gather them in a bowl and season with a drizzle of oil and a pinch of salt, then spread them on a baking tray lined with parchment paper, leaving a space in the center.
Place a block of feta in the center, add rosemary and sage leaves, a drizzle of olive oil, and bake in a preheated oven at 392°F for about 30 minutes. Alternatively, you can cook it in an air fryer at 392°F for 20/25 minutes.
While the pumpkin is cooking, let’s make the pasta. I chose to make it whole wheat and used the macaroni shape, but you can choose any shape you like. Turn on the pasta maker, select with eggs, and add the flour into the machine’s compartment, then close the lid. In the measuring cup, put a whole egg, beat it with a fork, and then add water until you have 150 ml (5.1 oz) of liquid. Turn on the machine and add the liquid, letting it knead. If you notice flour sticking to the sides, turn off the machine, open the lid, and let it fall down.
When it finishes kneading, it will start extruding automatically. The first pieces of pasta that come out are sometimes a bit broken; just cut them with the pasta cutter or a scraper and put them back into the machine. Cut the macaroni to your desired length, I did about 2/2.4 inches, and let them fall into a tray. Continue until the dough is used up.
Bring water to a boil for the pasta, in the meantime, take the cooked pumpkin and pour everything into a tall container suitable for an immersion blender and blend. If necessary, add a little pasta cooking water.
Pour the dressing into a pasta sauté pan, drain the pasta, which cooks in just a few minutes, into the pan and mix. If it is too thick, add some pasta cooking water. Sauté the pasta with the dressing and then serve hot.
Una Riccia Recommends
For this type of pumpkin and feta dressing, I recommend a short pasta that holds the sauce well. If you want to add a little extra flavor, you can bake a slice of prosciutto in the oven or air fryer and then crumble it on top of each plate.
FAQ (Frequently Asked Questions)
What if there’s dough left in the pasta maker?
When there is dough left in the machine at the end of the cycle, turn it off, turn it back on, select a program (with or without eggs), press the ‘extrusion only’ button, and then play. The machine will continue extruding for 3 minutes.
