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Wednesday, October 21, 2009

pumpkin fettucini (work in progress)

i am still working on this recipe and will offer updates through the fall as i continue the experiments.

1 cup roasted pureed pumpkin (do not use canned unless you prefer bad taste and more pollution)
1 2/3 cups flour
1/2 cup garbanzo flour
1/2 tsp sea salt
1/2 tsp freshly grated nutmeg

Combine the flours, salt and nutmeg and then add the pureed pumpkin. Form into a dough and knead for a long time. Since my right hand is messed up from playing shakuhachi for 20 years, i cannot knead well, so i use a stand mixer and let it knead about 20 minutes. Wrap dough and let it sit for at a half hour.
Proceed to roll out pasta sheets with your favorite pasta rolling machine and then cut into fettucini size. Cook immediately for 2 minutes or till soft. Fresh noodles take a very short time and you never want to overcook pasta.

i served this recently with pearl onions, fresh peas and a walnut sage sauce

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