Pumpkin Cavatelli without Eggs

Traditional recipe and with the Thermomix
A good solution for pumpkin fans and even for those who don’t want to eat it.
Think about your children who really hate it, what better way to make them eat it? I have this problem with my grandchildren too, 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 scented with aromas such as rosemary or roast aromas.

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Difficulty: Very easy
Cost: Very cheap
Preparation time: 1 Hour
Portions: 8
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

247.64 Kcal

calories per serving

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Energy 247.64 (Kcal)
Carbohydrates 53.78 (g) of which sugars 1.98 (g)
Proteins 7.36 (g)
Fat 0.39 (g) of which saturated 0.05 (g)of which unsaturated 0.10 (g)
Fibers 2.69 (g)
Sodium 50.18 (mg)

Indicative values for a portion of 100 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

Let’s go shopping

14 oz pumpkin (net weight)
2 cups all-purpose flour (or low G.I.)
1.75 cups semolina flour
1 salt
2 tsp roast seasoning herbs (or chopped rosemary)
as needed flour

Pumpkin Cavatelli without Eggs

Tools

What we need to make the

1 Work Surface
1 Gnocchi Board
1 Mixer or the Thermomix

Steps

Let’s get our hands dirty

To make pumpkin cavatelli without eggs, start with the pumpkin, cut it into 0.8-inch slices without removing the skin.
Remove the seeds and..
place it on a baking tray with a little salt and herbs. Bake the pumpkin in a ventilated oven at 356°F for 30 minutes
Once the time has passed, peel the slices of pumpkin from their skin, transfer the pulp to a bowl, and mash it with a fork or blend it with a mixer.
If you use the Thermomix, put the pulp in the bowl and blend for 10 sec speed 10.
Now knead the pumpkin pulp with the flour, salt, and herbs, or if you prefer, with a chopped fresh rosemary.
You can use either the planetary mixer, by hand or even with the Thermomix.
In this case, put everything in the bowl and knead for 4 minutes in spike mode.
Once you have kneaded, transfer everything onto the work surface, compact the dough,
and divide it into 4 pieces for convenience.
Then, after cutting the dough into pieces, in turn, cut small logs and then each log into 0.4-inch pieces.
Flour a gnocchi board and pass the pieces of dough over it.
In the absence of a gnocchi board, you can use the tines of a fork.
They are cooked in plenty of salted water with a drop of oil. The cavatelli are cooked following the usual rule of homemade pasta.
Once the water boils, drop them in, and as soon as they float to the top, you can take them out with a skimmer and dress them to your liking. I dressed them with pumpkin flower pesto, click to see how I prepare it.