Pumpkins have an honorary stay in my kitchen from late September through November. They add a rustic charm to my family table and are a reliable ingredient in my autumn cooking.
Today’s Pumpkin Noodles with Brown Butter and Sage recipe uses pumpkin to add a ever-so-subtle hint of flavor and earthy color to homemade pasta.
The best part? You don’t need a pasta machine. Pumpkin Noodles with Brown Butter and Sage is a quick and rustic-style family meal. No pasta machine required.If you choose to make homemade pumpkin purée, you can freeze the leftovers to use during the upcoming holidays. Here’s a great tutorial on how to make homemade pumpkin purée. However, if you are not so inclined, organic canned pumpkin is perfectly fine, too.
While I am eager to celebrate all things Autumn, currently the northeast of the United States is in the throes of mid summer-like heat. The temperature yesterday hovered somewhere around 90 F. I’ll ignore the fact that after several chilly and crisp evenings, Mother Nature decided to blanket us with a heatwave. And, that the kids and I walked the pumpkin patch in flip-flops and headed to the beach after picking our first round of pumpkin, squash and gourds. I’ll also ignore my new wool floppy hat that sits in my closet looking rather depressed and well, floppier. Mother Nature will inevitably come around (hopefully sooner than later), she always does.
In the interim, I’ll find Autumn in the rust-colored leaves that still tenderly fall despite the unseasonable heat, or by way of a heaping bowl of my Pumpkin Noodles with Brown Butter and Sage and always in literature:
“Is not this a true autumn day? Just the still melancholy that I love… the trees are putting on the hectic or the pallid hues of decay, and begin to strew the ground, that one’s very footsteps may not disturb the repose of earth and air, while they give us a scent that is a perfect anodyne to the restless spirit. Delicious autumn! My very soul is wedded to it….” ― George Eliot
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Pumpkin Noodles with Brown Butter and Sage
2 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1 egg and 2 egg yolks
3 tablespoon pumpkin puree (homemade or canned, see notes)
Brown Butter and Sage:
1 stick salted butter
14 fresh sage leaves
1/4 cup dry white wine (I used Sauvignon Blanc)
Ground black pepper
Make dough using the traditional well method or a food processor. For this quick and easy recipe, I prefer the food processor.
- Briefly pulse flour and salt together in a food processor to combine. Add 2 yolks, 1 whole egg, and the pumpkin puree and pulse again to combine;
- Drizzle in water one tablespoon at a time until the ingredients come together to form a ball of dough, approximately 4 -5 tablespoons;
- Place the dough on a lightly floured work surface and form into a disc. Lightly sprinkle the top of the dough with flour and cover with plastic. Allow the dough to rest for 30 minutes (you need to let the dough rest otherwise it will be what my grandmother would call “nervous” dough and will continue to pull away from you when rolling it out);
- When ready, cut the dough into thirds and roll with a rolling pin until it is paper-thin;
- Use a pizza cutter to cut the dough into long strips. Make the strips into any width desirable. I prefer a thicker pappardelle-style for this recipe. Though the choice is yours;
- In a single layer, lay the noodles out on a large cotton towel or sheet or on pasta drying rack. Very lightly dust the noodles with flour and allow them time to dry. For this recipe I give them about an hour. You can feel when they begin to dry as they are firmer to the touch;
- When almost dry, begin to make the brown butter and sage sauce (see below);
- While the butter sauce is cooking, bring a large pot of water to a boil and generously salt the water;
- Add your noodles to the boiling water and cook until tender, 1-2 minutes. Drain. Divide the noodles among individual bowls and generously top with the brown butter and sage sauce. Gently toss and serve immediately.
Brown Butter & Sage:
- Melt 1 stick of butter in a large saute pan over high heat;
- When the butter begins to foam, lower the heat to medium and add the sage leaves. Cook until deep golden-brown flecks appear and the aroma is nutty, careful to not burn the butter solids though. By this time the sage leaves will have turned crispy and their flavor will have deeply infused into the butter.
This is a great pasta dough recipe for making homemade pumpkin ravioli too!
This is not an intense pumpkin-flavored pasta, it’s subtle, and compliments the brown butter and sage sauce while yielding a beautiful color.
If making homemade pumpkin puree make sure to choose a sugar or pie pumpkin rather than a field pumpkin (the type used for carving). Sugar/pie pumpkins are more suitable for cooking since they are more dense and not as fibrous or stringy.
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