Years later I finally decided to give it a go myself with a pumpkin spin in mind. You know, for fall. Plus it turned my noodles an uber pretty color. All you need for this 4-ingredient pasta is: floureggspumpkin pureesaltwater That’s it! So easy, eh? Then you just boil your noodles for 1-2 minutes and choose your toppings and sauce. I kept mine simple with basil pesto and parmesan cheese. You could also go a more fancy, pumpkin-themed route with my recipe for Spicy Pumpkin Mac ‘n’ Cheese, which can be found in our 1 Cup Water e-Book. Another perk of this recipe? You don’t need a pasta maker or crank. If you have a trusty rolling pin and a pizza cutter or knife, you’re in business. Look at those fresh, fluffy noodles. Nothing like fresh pasta, according to Mr. Bittman. I 100% agree. If you aren’t a big pumpkin fan, don’t fret as the flavor isn’t that prominent – it’s more of a hint and way to add some color. You could also sub pesto for the pumpkin for a super flavorful pasta, or just omit it altogether and add in one more yolk and one more whole egg as the original recipe suggests. I loved this pasta with pesto. We also tried it with tomato sauce and it was just as tasty. Though I didn’t try it with my pumpkin cheese sauce, I’m sure it would be dreamy. Enjoy!
