Thursday, January 1, 2009

Pumpkin Fettuccine Alfredo

Making pasta is a ton of fun, though a pasta maker is highly recommended to get the pasta thin enough. Not sure where the pumpkin was from because it served as a centerpiece for several months before being chopped up, roasted, and pureed. Local dairy products are offered at The Almanac, Sue's, Fair Food Farmstand and at several farmer's markets. WARNING: does not really taste like pumpkin, but the pumpkin stands in for egg to make the pasta itself vegan.

Mix 4 cups flour with 1 t salt. Make a well in the center and add 1 C pumpkin puree. Mix to a rough dough (add water as necessary).

Knead dough for 5 minutes by hand. If dough cracks, wet hand to keep it pliable. Let rest 20 minutes and then roll out with pin, put through pasta roller.

1/2 C butter
8 oz cream cheese
Mix until smooth and add:
2 C milk
1 T flour

Heat a large pot with water and add salt. Add fresh pasta and cook until ready (3-4 minutes). Drain.

Add 1/2 C parmesan cheese and dash black pepper to cream mixture. Stir and add in cooked pasta.

Recipe could be halved easily.