First, make the pasta dough. Add
All-Purpose Flour (2 1/2 cups)
Kosher Salt (1 tsp)
to a medium mixing bowl and give a quick stir, then make a well and add the
. Using a fork, slowly incorporate the flour into the well of eggs until a shaggy, crumbly mixture forms.
Turn the dough out onto a clean surface and knead until the dough is smooth and elastic and no flour bits remain, 5-10 minutes. If the dough isn’t coming together, simply drizzle with a teaspoon of water and keep going. Keep extra flour nearby and sprinkle a bit at a time onto the dough if it starts to get really sticky - but a little bit of stick is ok.
Wrap the dough in plastic wrap and let rest for 30 minutes or up to 3 hours. Do not skip this step! It’s what will give your pasta its perfect texture - and make it much easier to roll.
Now let’s prep our ingredients. Mince the
Garlic (3 cloves)
. Thinly slice the
Fresh Basil Leaves (1/2 cup)
by stacking them first (leave a few whole leaves for garnish). Set aside.
After 30 minutes, remove the dough and cut it into quarters. Make sure to wrap the others back up to prevent drying.
Roll a piece into a flat, roughly 10-inch oval by rolling from the middle on a floured surface, flipping occasionally.
After rolling into a flat oval, it’s time to stretch the dough. Roll one end of the dough onto the rolling pin and gently stretch the dough out until it begins to look translucent. Do the same for the other side. Roll a bit more if needed to thin the edges until you have a super-thin, uniform piece of dough. Add flour as needed to prevent sticking to the surface.
Flour the rolled dough more so it won’t stick, then fold it over onto itself, almost like you’re rolling it up. Trim the ends then slice into ½-inch wide pieces.
On a floured piece of parchment paper, roll and lay them out straight, stretching each noodle a little bit as you go. Repeat with remaining dough, layering parchment or wax paper between each batch to prevent sticking.
Set a large pot of water (around 10 cups) over medium-high heat and salt generously, at least a Tbsp. Bring to a boil.
While the water boils, place a large skillet over medium-high heat. Add a generous splash of
Olive Oil (2 Tbsp)
, then add the garlic and
Ground Nutmeg (1/4 tsp)
. Stir to infuse the oil for around a minute, then quickly add the
Canned Pumpkin Purée (1 cup)
and cook, stirring, for around 10 minutes.
Once the pumpkin puree darkens slightly and turns paste-like, turn off the heat.
When the water has reached a rolling boil, add the pasta and immediately stir to separate the noodles and prevent sticking. Cook until al dente, 2-3 minutes MAX depending on the thickness. Fresh pasta cooks really fast, so keep an eye on it, and don’t be afraid of a taste test! You want it to still have a little bit of a bite to it since it will continue to cook in the sauce. Add the cooked pasta directly to the sauce using tongs.
Parmesan Cheese (3/4 cup)
, basil, and 1/4 cup of pasta water. Turn heat to medium, and toss (gently!) to combine the noodle with the sauce. Keep splashing generously with pasta water as needed to loosen the sauce into a luscious, creamy texture that fully coats each noodle (I used about 1 cup of water total). Cook, tossing, for 2-3 more minutes until everything is fully combined.
Serve in large, shallow bowls, topped with
Crushed Red Pepper Flakes (to taste)
, parmesan cheese, and some whole basil leaves.