Fresh Squash Pasta Dough

Here is one of my latest projects, my delicious squash pasta with Sauce Soubise:

Ingredients for the pasta:

2 1/4 cup flour
1/4 teaspoon salt
3 whole eggs
1 egg yolk
1/3 cup cooked drained butternut squash puree - I had leftovers from a previous dinner.
A drizzle of cold water


Place the flour and salt in a food processor. Pulse to combine. Add the eggs and puree. Pulse to combine. Add a few drops of water to bring it together. It will form a biscuit-like consistency that is crumbly but not a big lump of dough.

Wrap in plastic cling film and let rest of a minimum of 30 minutes. Keep it on the counter if you intend to use right away or in the fridge if you will be using it later. It should last overnight for you safely.

Bring a big pot of water to a boil, while you cut the pasta with a pasta roller (either manual or Kitchen Aid stand cutter). I used my kitchen aid. You could roll this out by hand and then slice into thin strips, though.

Make sure the boiling water is well salted. Drop the cut pasta into the water and boil till it floats. It will take about 2-3 minutes. Remove and immerse in a sauce of your choosing. Yum!

~ Hugs From Mum


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