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Sprouted Wheat Pumpkin Pasta
Here’s a fall-themed pasta dish that’s full of flavor and whole grain fiber. It’s also a vegan dish as written, but you can use butter instead of olive oil in the sauce if you want. The pasta dough is made with sprouted hard red wheat flour and roasted pumpkin puree, and the sauce is a simple but delicious mix of sage, garlic, olive oil, salt, and pepper.
This video shows two fast and easy shapes for homemade pasta, though we also tested this dough for noodle making and it also holds up wonderfully to being rolled out thin.
Substitutions
The recipe Notes section discusses pumpkin varietals that are good for baking, but you’re also welcome to use canned pumpkin if you prefer. Pureed squash tends to have a wide range of hydration (aka wateriness), and this recipe was developed using relatively dry, baked squash. You can strain your puree through a cloth in a colander if needed, or add a little more flour to the dough. Pasta dough should be dry enough to almost crack a little when you knead it. Then after the dough rests, it feels smoother. If the dough starts out smooth and supple, it will be too wet after the rest.
Using different flour for this recipe is fine as well. In fact, durum wheat or semolina are the traditional flours for Italian pasta making, but we wanted to pair pumpkin with a stronger wheat flavor — and one where sprouting has brought out more of the natural sweetness and nutrients in the grain. You can learn more about sprouted grains here.
The pasta dough contains cinnamon and nutmeg, which seem to create the classic pumpkin “spice” flavor. The batch we tested without these spices wasn’t as interesting, and the pumpkin flavor seemed less noticeable. That said, if you want to reduce, skip, or switch around the spices, please do so.
Make sure you check out the Photo Gallery after the recipe to see the steps in action.
Sprouted Wheat Pumpkin Pasta
Try this tasty homemade pasta dish with dough made from sprouted whole wheat flour and fresh pumpkin. The aromatic sauce is made with sage, olive oil, and garlic. Enjoy this vegan dish as a main course for two or a side dish for four.
Ingredients
Pasta Dough
Sauce
Instructions
Notes
The baking varietals of pumpkin called "early sweet sugar pie" and "small sugar" are perfect for this pasta. They weigh 5-8 lbs and produce enough puree for 2-3x this recipe.
If you don't have fresh sage leaves, you can substitute dried leaves or ground sage. Use the same amount for dried leaves. For finely ground sage, start with 2 tsp and add more after tasting.
After shaping, the pasta can be frozen on the baking sheet for 12-24 hours, then transferred to a tupperware or bag for up to about 3 months in the freezer.
Photo Gallery
Shopping List
Sprouted Hard Red Spring Wheat Berries
Sprouted Hard Red Spring Whole Grain Flour
$12.00 – $106.30Eppicotispai Garganelli and Gnocchi Paddle
$6.00Original price was: $6.00.$4.50Current price is: $4.50.Bench Knife by Lamson — Walnut Handle
The Tableboard by Spinella
Flour Duster
USA Pan Half Sheet Pan and Rack Set
Sprouted Wheat Pumpkin Pasta