There is nothing more comforting or delicious than fresh homemade pasta. Of course, these days you can usually buy fresh pasta at the grocery store in the refrigerator section, but it simply does not compare to fresh pasta made from scratch.
When you make your own pasta, you control the ingredients and what goes into your body. You don’t have to worry about additives and preservatives used in store-bought pasta so it can be shelf-stable for up to a year! Also, homemade pasta has a lot of love put in it and has unique, toothy texture that you just can’t buy in a store. Plus, the ingredients are simple and inexpensive too.
Fresh pasta can be a challenge to make, but it isn’t with the Ronco Electric Pasta Maker. I find that is it easy to operate and keeps the mess to a minimum. And you can make a bunch of different types of pasta as well. I have made egg pasta, gluten-free pasta, spinach, and even whole wheat. Making homemade pasta is so much simpler than it sounds with a good electric pasta maker.
Being fall, I wanted to come up with a pumpkin-inspired pasta dish. You see a lot of butternut squash pasta recipes this time of year, but pumpkin is just as tasty (if not more so) and easy to roast. This recipe has several steps, but don’t let that intimidate you. It is not complicated and so worth it. There are basically 4 steps; roasting pumpkin, roasting pumpkin seeds, making fresh pasta and cooking pasta toppings. Give it a try for a delicious fall-inspired meal.
When picking a pumpkin to cook with go with the smaller varieties. The larger varieties have been cultivated to be jack-o-lanterns and actually have tougher skin and denser, bitter fruit. I like to use the Sugar Pie pumpkins in my recipes. Not only are they sweeter, they are the perfect size and easy to cut.
Fresh, Homemade Peppered Fettuccine with Roasted Pumpkin and Italian Sausage
Step 1 – Roast Pumpkin
- 1 medium Sugar Pie pumpkin
- 1 tbsp olive oil
- Salt and pepper to taste
- Preheat oven to 400º F.
- Wash and dry the outside of the pumpkin. Slice off about ¾ of an inch off the top of the pumpkin. Scoop out the seeds and innards, reserving seeds to roast later.
- Cut pumpkin into quarters and place into a roasting pan. Drizzle with a tablespoon of olive oil. Next, salt and pepper to taste.
- Roast for 35-45 minutes until fruit is tender. Then, remove and let cool.
- When cool, peel the outer skin from the pumpkin. It should just peel easily. Cut into 1-inch squares for pasta recipe.
*Cooked pumpkin freezes nicely in a freezer bag. So if you want to cook extra and use it later you can.
Step 2 – Roast Pumpkin Seeds
- Seeds from your Sugar Pie pumpkin
- 1 tbsp melted butter or olive oil
- 2 tbsp chopped fresh rosemary (or 1 tablespoon dried)
- ¼ tsp garlic powder
- Salt and pepper to taste
- Set oven to 250º F.
- Wash seeds in a colander to remove any strings. Then place in a roasting dish, large enough where they do not overlap. Toss with butter, rosemary, garlic powder, salt and pepper.
- Roast for 30 minutes until toasted. Check and stir occasionally to make sure they do not burn.
Step 3 – Make your Pasta
- 4 cups of Semolina flour
- ½ tsp fresh grated pepper
- Pinch of garlic powder
- Pinch of sea salt
- 4 small eggs
- ¼ cup olive oil
- Add dry ingredients to your Pasta Maker, then snap the top onto machine.
- Whisk together eggs, then add oil.
- Set on/off switch to MIX. Set mode switch to MIX.
- Turn machine on and slowly pour the egg and oil mixture into the top of the Pasta Maker.
- Mix pasta for 5-8 minutes until the dough is evenly kneaded and slightly moist to form soft malleable dough. The dough should have the consistency that is not too dry or too moist. If it seems too dry add a tiny bit of flour. If it is wet, add a tiny bit of water at a time until it is the right consistency. (You really can’t over mix pasta. Just pay attention to the texture which should be evenly smooth.)
- Pasta will begin to extrude in 30-45 seconds. Allow Fettuccine to fall onto a floured surface. Cut the pasta with back of a knife at about 10-12 inch strands. Allow to dry for about 30 minutes. (Proceed to Step 4 and make your pasta toppings.)
- Bring water to a boil. Drop the pasta in and allow to cook for 2-3 minutes. Drain and serve with pumpkin sausage topping.
Step 4 – Prepare the Pasta Toppings (while pasta is drying)
- 4 mild Italian sausage links, cut into 1-inch pieces
- 2 slices extra thick bacon, cut into chunks
- 2 medium shallots, diced
- ½ stick of salted butter
- Roasted pumpkin, cut into 1-inch cubes
- ½ cup Parmesan cheese, grated
- 6-8 sage leaves, chopped
- ¼ tsp salt
- ½ tsp freshly cracked pepper
- ¼ tsp garlic powder
- ¼ cup roasted pumpkin seeds
- Add cut bacon to sauté pan and allow to almost completely cook. Add cut Italian sausage and cook until golden brown and cooked throughout.
- Add shallot to pan and sweat the shallots until translucent.
- Drain fat out of pan and turn heat to low.
- Add butter and allow to melt. Add in pumpkin and warm for about 2 minutes.
- Turn heat to off stir in chopped sage, Parmesan cheese, salt, pepper, garlic powder and pumpkin seeds.
- Serve warm tossed with your cooked homemade fettuccine.
Having a good quality pasta maker at home means you can make dishes that are simply out of this world. The Possibilities Are Endless™ with the Ronco Electric Pasta Maker.