Whole Wheat Pumpkin Noodles
This noodle reciope is so simple and easy to work with I am going to use this one A LOT!
Equipment
- mixer
- pasta machine helps but not required
Ingredients
- 1/2 cup Pumpkin Puree https://healthyhappyfarm.com/easy-pumpkin-puree/
- 2 Eggs
- 2 Cups Whole Wheat Flour
- 2 TBS Olive Oil
Instructions
- First, in your mixing bowl, combine pumpkin and eggs until blended together.
- Then, add your flour (about 1/2 of flour at a time) and 2 TBS olive oil and mix until combined.
- Next, knead the dough with a dough blade (if your mixer has one) or by hand for a couple minutes until a ball is formed.
- Finally, let your dough ball rest for about 5 minutes. Cut into forths and roll one piece out at a time with a floured serface (wax paper or silicone baking mats work well too) and rolling pin. If using a pasta machine: Roll dough in a thin strip and pass though the pasta machine from the largest setting and back through the next settings until desired thickness. Than, pass through with the noodle cutting attachment (if desired) or keep your noodle sheet for lasagna or roviolis. If using rolling pin: Roll dough as thin as you can get it and carefully cut out your noodles with a knife or leave the sheet for lasagna or roviolis. Cook per recipe or for about 3 min in boiling water
Notes
Fresh noodle dough will stick together. Dusting the dough with flour and leaving the noodles out to dry will help keep them seperated before using or freezing.