Homemade Pasta with a Creamy Pumpkin Sauce

My Mother's homemade pasta recipe:

3 cups of all purpose wheat flour or 2 cups of all purpose and 1 cup of semolina flour
3 eggs
3 Tbsp cold water or milk (my mom always used the egg shell to measure the water, so do I)
1 Tbsp olive oil
1/2 Tsp of salt

Directions:

Mix dry ingredients. Make a well in the center of the flour mixture, add remaining ingredients to the center and mix with a food processor or a stand mixer. We are doing it the good ol' way...with our hands! Knead the dough for 10 minutes. Form a round ball and cover it with plastic wrap for a minimum of 30 minutes(This is a good time to make your sauce). If you are using a pasta maker, select the type of pasta and get started. Otherwise, flour your work area and using a rolling pin, roll it as thin as possible. Cut into thin strips and drop pasta into boiling water add 2-3 Tbsp. of EVOO (Extra Virgin Olive Oil and *optional-feel free to add a pinch of salt to water). Toss pasta in a little corn or regular flour to keep it from sticking. Pasta is done when it is al dente (firm to the bite) or if you like it "well done", cook it a little longer.

Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for your favorite pasta, topped with deliciously crunchy fried rosemary and roasted pumpkin seeds. Add your favorite herb and make it for a Meatless Monday or add chopped chicken breast, chicken spinach sausage, the possibilities are endless. Add veggies and make it filling and a satisfying dinner :) Cooking Tip: Frying rosemary in olive oil not only turns the herb into a crispy garnish -- it also infuses the oil to create a tasty base for the pumpkin sauce.

Pumpkin Cream Sauce Recipe:

12 ounces pasta
Coarse salt
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 can (15 ounces) pure pumpkin puree
1 garlic clove, minced
1/2 cup half-and-half
1/3 cup grated Parmesan
1 tablespoon white-wine vinegar
1/4 teaspoon red-pepper flakes, plus more for garnish (optional)

Directions:


Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.

In pasta pot, heat oil over medium heat. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.

Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes (we are mixing all of this together in a bowl first, add 1 cup reserved pasta water to the sauce/pot. Stir sauce until heated through, 2 to 3 minutes.

Add pasta to sauce, and toss to coat. If sauce is too thick, add some more of the reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes and parmesan cheese.

Cook's Tip: You can make this using coconut milk instead of half & half and use gluten free noodles. You can add a clove of garlic to the oil while frying the rosemary for extra flavor. Add a pinch of freshly grated nutmeg to the top of the pasta or in the sauce.