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+ servings
fresh homemade pumpkin pasta on a counter dusted with flour

pumpkin spice pasta dough

Rebecca
This homemade pasta dough is infused with the most classic of fall flavors: pumpkin spice. It's warm and slightly nutty, all it needs is a quick brown butter and sage sauce to shine.
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Prep Time 20 mins
Cook Time 4 mins
Resting time 30 mins
Total Time 54 mins
Course Main Course
Cuisine American, Italian
Servings 5 people

Ingredients
  

  • 250 grams flour (2 cups)
  • 50 grams semolina flour (~¼ cup)
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 egg yolk
  • 1 tablespoon olive oil
  • ½ tablespoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg (¼ teaspoon if freshly grated)
  • ½ teaspoon ground cloves
  • ~⅛ cup water (you may not need it)

Instructions
 

The dough

  • Combine all purpose flour, semolina flour, and salt in the bowl of a stand mixer fitted with a dough hook. Make a well in the middle.
  • Crack 3 eggs and 1 egg yolk into a small bowl and whisk in olive oil, cinnamon, ginger, nutmeg, and cloves.
  • Pour the egg mixture into the center of the dry ingredients. Turn the mixer on low-medium and let the dough hook slowly pull the dry mixture from the sides into the wet ingredients in the center.
    Troubleshooting: If you need to pause the mixer a few times to gently push more of the dry mixture into the wet that's okay, but it will also happen on its own if you just let the mixer run. It make take several minutes. That's okay!
  • Once the dough has mostly come together, let the machine continue kneading about 4-5 minutes until the dough is very smooth. It should pull away cleanly from the sides of the bowl and be slightly tacky and soft to the touch but not sticky.
    Troubleshooting: If the dough feels dry and crumbly, drizzle in water 1 tablespoon at a time. Resist adding any more water than you absolutely need to though. If the dough seems too wet and sticky to handle or isn't coming cleanly away from the sides of the bowl, dust in flour 2 tablespoon at a time. Make sure you give the dough plenty of time (at least 30 seconds) of kneading after each addition before deciding to add more flour or water.
  • Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes and up to 48 hours before rolling and cutting.

Video

Notes

  • If you don't have a stand mixer, you can still make this recipe! Just follow the traditional pasta making process (video is at this link). 
  • If you don't have a pasta machine cut your noodles you can cut the pasta by hand (video is at the link).
  • Don't have the individual spices? 1 tablespoon of any generic pumpkin spice blend will do. 
  • The brown butter sauce makes enough for about 2-4 servings of the sauce. Scale up or down depending on how many people you're serving!
Tried this recipe?Leave a comment and let us how it was!