Makes 1 lb of pasta
- 1 cup semolina flour
- 1 cup all purpose flour
- 1/2 tsp sea salt
- 1/2 cup pureed cooked pumpkin
- 1-2 tbsp water
1. Mix together flours and salt in a bowl. Make a well in the center. Put pumpkin and 1 tbsp of the water in the center. Slowly incorporate the wet into the dry, making a rough dough, adding more water if needed.
2. Turn out dough onto a lightly floured surface and knead into a smooth dough (5 mins). It's going to take some elbow grease. The dough should not break apart or crack, so wet your hands if the dough seems too dry.
3. Roll into a log and wrap in a damp towel. Set aside for 20 mins to let the dough relax. Roll and cut as per usual.
A Note on Cooking Fresh Pasta:
Fresh homemade pasta does not need to cook very long--1-3 mins, usually, depending on the thickness. Monitor the pasta closely and make sure you don't overcook it, otherwise it will be mushy.