Homemade Pumpkin Pasta with Sage is easier than you may think to make with just a few simple ingredients and a few basic kitchen tools.
I've only made homemade pasta a few times in my life. When I'd decided to participate in this week's pumpkin festivities, I knew almost immediately that I'd like to try my hand at making homemade pumpkin pasta.
How this recipe came to be
I'll be participating in #PumpkinWeek with three delicious recipes. This Homemade Pumpkin Pasta with Sage is for Monday, September 28th, day one. On Wednesday, September 30th I'll be bringing you my recipe for Pumpkin Biscotti with a Maple Syrup Glaze, and on Friday, October 2nd I'm excited to be sharing my Reese's Pieces Pumpkin Cheesecake.
I would have loved to participate throughout the entire week, but unfortunately, I ran out of time and couldn't get it all done. Oh well. At least I have three recipes that I'm proud to share, and this one for Homemade Pumpkin Pasta with Sage kicks it all off in style!
Kitchen memories
I'd made my pasta on a Sunday while my husband was off at a football game.
Lucky me got to spend my entire day in the kitchen cooking and baking (my favorite football Sunday activity) preparing for #PumpkinWeek.
I also made the Reese's Pieces Pumpkin Cheesecake I spoke about earlier, and a few other various items not related to pumpkins.
As much as I enjoy spending time in my kitchen, it was a long day on my feet, and my dogs were barking (literally and figuratively).
So instead of cooking my pasta immediately after cutting it into noodles, I decided to let it dry and cook it for dinner the very next day.
Fresh vs dried pasta
The results of cooking the dried pasta worked wonderfully well, and I felt it was a complete success.
The reason I tell you this is to let you know that you can either cook this pasta from a completely fresh state (immediately after cutting), or from a dried state. Depending on the time allotted for preparation.
The only thing that will differ is its cooking time. Fresh pasta will not take as long to cook as dried pasta, so please make note of that when you're planning your pasta preference and cooking time.
⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
Printable Recipe Card
Homemade Pumpkin Pasta with Sage
Equipment
- Pizza Cutter for cutting strips
- pasta press optional
Ingredients
- 2 cups all-purpose flour plus additional for rolling
- ½ teaspoon coarse salt
- 2 egg yolks
- 4 tablespoons pumpkin puree
- ½ teaspoon dried sage
- 3 tablespoons butter
- 3 tablespoons parmesan cheese
Instructions
To make the pasta:
- Pulse the flour and salt together in a food processor. Add in the egg, egg yolks, pumpkin puree, and sage. Pulse again until the mixture comes together into a ball.
- Place the dough on a lightly floured surface and divide it into four equal portions. Roll each portion out into a thin rectangle shape (no need to be precise) of approximately ¼" in thickness. *Note - Cover the other portions of dough with plastic wrap, so they don't dry out until you're ready to roll them.
- Use a pizza cutter or pasta wheel to cut the dough into strips, approximately all of the same thickness. Lay the pasta strips out onto a parchment-lined baking sheet, making sure they have space in between so they don't stick to each other. Proceed with the same rolling and cutting process with the remaining dough pieces.
If cooking immediately:
- If cooking immediately, bring a large pot of water to boil along with approximately 2 tablespoons of kosher salt. Drop in the pasta and cook for approximately 2 minutes or until it floats to the water's surface. Drain. Stir in the butter and top with Parmesan cheese. Serve immediately.
If drying the pasta for later:
- If drying, cover the pasta strips loosely with paper towels and allow the pasta to air dry for at least 8-10 hours or overnight. When ready to cook, bring a large pot of water to boil with approximately 2 tablespoons of kosher salt. Drop the dried pasta into the boiling water and cook for 10-12 minutes or until it floats to the water's surface. Drain. Stir in the butter and top with Parmesan cheese. Serve immediately.
Notes
Nutrition
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
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Cookin' Canuck says
Oh, how I love pumpkin wheat, and you've outdone yourself with this gorgeous homemade pumpkin pasta. What a treat for autumn!
Erin Dee says
Wow! This is impressive. Such yummy looking homemade pasta! I've had pumpkin sage pasta on my list to try for a while. Thanks for saving me the effort of finding the right recipe to try. 😉
The Food Hunter says
I love everything about this recipe...homemade pasta is my favorite.
foody schmoody says
I love the added pumpkinin the pasta dough - perfectly seasonal!
Veronica Gantley says
Your pasta looks incredible. I cant wait to try this fabulous recipe!
Wendy Klik says
Who doesn't love pasta and the addition of pumpkin....pure genius.
Back for Seconds says
There is nothing better than homemade pasta! This sounds amazing!
Liz Berg says
Homemade pasta is such a delicious treat---especially if it's pumplkin and paired with sage and butter! FABULOUS!
Rachel @ I Love My Disorganized Life says
I'm a serious pasta lover and can't wait to try this!
Renée J. (RJ Flamingo) says
Trying one more time to leave a comment (It's me, not you!). Just wanted to let you know that I love pumpkin pasta and this sounds almost TOO easy to make. LOL!
Claire Volkman says
You had me at pumpkin pasta!! 🙂
Camilla Mann says
Renee, I LOVE that you went savory. I will definitely put this on the list for this month. Thanks for sharing with #PumpkinWeek. Sage and pumpkin is one of my favorite combinations.
Paula Jones says
Sage with Pumpkin is one of my favorite fall flavor combos!
Erin says
It's been so long since I've made homemade pasta! Every weekend that I am not busy (which is few and far between) I say I am going to make some but never do. I love this pumpkin version and sage pairs so well with it. Good to know it dries and rehydrates well too as I've never tried that.