Pumpkin Scissors Pasta
50Min
2Servings
520Cal
MediumLevel
VegetarianVeganKid friendlyveganvegetariandairy_free
#pumpkin#vegan#autumn#homemade pasta#scissors pasta
Equipment
Knife
Pot
Colander
Blender
Mixing bowl
Mixing spoon
Kitchen scissors
Spatula
Ingredients
Dough
Hokkaido pumpkin (peeled, diced)
250 g
soy milk
50 ml
spelt flour type 630
400 g
Kala Namak salt
0.75 tsp
Instructions
1
Prepare pumpkin puree
Cut pumpkin into rough chunks, boil until tender, then blend with soy milk into a smooth puree.
12 minMedium heattimer 7 min
Cook until pumpkin is fork-tender for smooth puree
2
Make the pasta dough
Combine flour and Kala Namak, gradually mix in pumpkin puree, then knead into a smooth, firm dough.
10 min
Add extra flour only if dough is too sticky - less flour makes softer pasta
3
Rest the dough
Wrap dough and let rest in refrigerator for 15-20 minutes to relax gluten.
20 min
Resting makes the dough easier to cut and improves texture
4
Cut and cook the pasta
Bring salted water to boil, cut 3cm pieces directly from dough ball into water using scissors, cook until they float.
8 minMedium-high heattimer 8 min
Stir occasionally to prevent sticking; pasta is done when floating on surface
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or pan-fry with oil
Store cooked pasta in airtight container. Reheat with splash of water to prevent drying.
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