Egg-Free Pumpkin Pasta for main courses
Traditional recipe and with the Thermomix
A great solution for pumpkin lovers and also for those who don’t want to eat it.
Think of your children who absolutely hate it, what better way to make them enjoy it?

I also have this problem with my grandchildren, but this way they don’t even realize they’re eating it.
The pumpkin is first baked in the oven, then mashed and incorporated into the dough.
The dough is then flavored with herbs like rosemary or roast seasonings.
Once kneaded, you can enjoy making lasagna, tagliatelle, ravioli, and gnocchi.
Have fun cooking.

Ingredients

Let’s go shopping

18 oz pumpkin
2 cups semolina flour
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons roast seasonings (or fresh chopped rosemary to taste)
as needed all-purpose flour

Tools

What we need to make

1 Oven
1 Pasta machine
1 Pastry board
1 Food processor or the Thermomix
2 Trays
1 Gnocchi board

Steps

Let’s go to the kitchen

To make Egg-Free Pumpkin Pasta, Start with the pumpkin,
slice it into 3/4-inch thick slices without removing the skin, remove the seeds, and place it on a baking sheet with a little salt and herbs.
Bake the pumpkin in a fan oven at 356°F for 30 minutes
After the time has elapsed, remove the pumpkin slices from their skin, transfer the pulp to a bowl, and mash it with a fork or blend it with a mixer.
If you are using the Thermomix, put the pulp in the bowl and blend for 10 seconds at speed 10.
Now knead the pulp with the flour, salt, and herbs, or if you prefer with a fresh rosemary chop.
You can use either a stand mixer, by hand, or also with the Thermomix.
In this case, put everything in the bowl and knead for 4 minutes in spike mode.
Once kneaded, transfer everything onto the pastry board and compact the dough,
and form a roll that you will then divide into 4 pieces for convenience.
You need to use the pasta machine or if you’re skilled, a rolling pin.
With the pasta machine, start passing the pasta strips first at thickness 4, then 2, and finally 1.
Then you need to cut each strip into smaller parts depending on the size of your lasagna pan. Be sure both the trays and the sheets are well floured.
If you want to make tagliatelle, once you’ve done the above procedure for lasagna, before shortening them, you need to cut the strips.
If using the rolling pin, roll the well-floured dough and use a knife.
If you’re using the pasta machine, use the tagliatelle cutter and pass each strip of dough.
For the gnocchi, after cutting the dough into pieces, cut each piece into 1/2-inch logs and then each log into 3/8-inch pieces.
Flour a gnocchi board and pass the dough pieces on it.
If you don’t have a gnocchi board, you can use the tines of a fork.
Place the gnocchi on a well-floured pastry board or tray as you make them.
Whether it is lasagna, tagliatelle, or gnocchi, they should be cooked in plenty of salted water with a drop of oil.
Once the water boils, immerse the lasagna sheets one at a time for 30 seconds, then remove them with a slotted spoon and place them on a clean cloth until you have pre-cooked them all. Then you can proceed with your recipe
The tagliatelle should cook for only 3 minutes and then be dressed to your liking, for example, with a white ragù or a mushroom cream.
Gnocchi should be cooked following the usual gnocchi rule.
Once the water boils, drop them in, and as soon as they float to the surface, you can remove them with a slotted spoon
and dress them to your liking, for example with pumpkin flower pesto