Homemade Pumpkin Pasta w/ Brown Butter Sage Sauce

Adapted from David Lebovitz | How to make fresh pasta

For 2 servings

Ingredients:

• 1 cup all purpose flour
• 1/8 tsp salt
• 1/4 tsp all spice powder
• 1/4 tsp cinnamon powder
• 1 egg
• 1/4 cup pumpkin puree
• Semolina flour for dusting

Brown butter:

• 1.5 tbsp unsalted butter, at room temperature
• 10 sage leaves
• 1/2 tsp salt & black pepper

Directions:

1. Add salt, all spice powder and cinnamon powder into all purpose flour. Mix it well.
2. Create a mound of spiced all-purpose flour on a clean and dry counter-top with a crater in the center.
3. Add egg and pumpkin puree in the crater. Use your fingers to gradually fold the flour into the center, mixing it with the egg and pumpkin puree.
4. The dough would be sticky at first. Knead the pasta dough for a few minutes until its texture is relatively smooth.
5. Leave dough to rest at room temperature for 15 minutes.
6. Meanwhile, prepare brown butter by heating a non-stick skillet on medium. When skillet is hot, add unsalted butter and allow it to melt and brown for a minute. Keep stirring in between. Brown butter is ready when it’s fragrant. Keep it aside.
7. Bring a pot of water to rolling boil.
8. Dust countertop with some semolina flour. Roll out pasta dough as thin as possible. Using a pizza cutter, make thin pasta strips as carefully as possible.
9. Lay out thin strips of fresh pasta on a large baking sheet, dusted with semolina flour to avoid sticking.
10. Once pasta strips are all ready, add it into boiling hot water for 1 minute only. Keep stirring to avoid sticking.
11. Heat brown butter on medium and add sage leaves. Cook until crisp. Throw in cooked fresh homemade pasta and stir to combine. Add salt and pepper to taste.
12. Serve it with a smile 🙂