Bowtie Pumpkin Pasta with Sage Butter

How to make homemade pasta (via abeautifulmess.com)  Homemade pasta is seriously probably one of my all time favorite things. That being said, it's certainly not something I make every week because I don't have the time. But I kind of think this makes it even more special since I'm sure if I ate fresh pasta everyday, I would not appreciate it anymore. I would be a pasta snob. 

That would make a great t-shirt right? "Pasta Snob" Oh yeah, I'd wear that. 

Pumpkin Pasta with Sage ButterI'm about to share with you an easy (well, easy for homemade pasta) pumpkin pasta recipe that I like to serve with a little sage butter and parmesan. If you serve it family style, like I've done here, then it can make a really great appetizer or even side dish for a dinner party. People's minds will be blown when you tell them you made the pasta yourself. 

So if you want to blow people's minds, then read on, my friend. If you're like, "No way, I'm cool just serving hot pockets." Then… well… why are you reading this blog post? I mean, I'm all for hot pockets I guess, but we're really coming from two different places on this one. 

Let's make pasta.

How to make homemade pasta (via abeautifulmess.com) Bowtie Pumpkin Pasta with Sage Butter

For the pasta:
2 cups flour
1 egg + 1 egg yolk
1/3 cup pumpkin puree (canned)
1 teaspoon olive oil
1/4 to 1/3 cup water

In a bowl combine the flour, eggs, pumpkin and olive oil. Stir to combine. Then begin incorporating the water, 1 tablespoon at a time. You want to add just enough water to create a dough that you can knead. But it doesn't need to be overly wet, so add the water slowly so you don't add too much at once. 

How to make homemade pasta (via abeautifulmess.com)Knead the dough for a minute, then place in a mixing bowl and cover with plastic wrap. Allow it to rest for 20 minutes.

Divide the dough in fourths and roll out into a thin sheet. You can do this by hand, but I have a Kitchen Aid pasta maker attachment so that's what I always use. You basically slowly feed the dough into the rollers and increase the size (how thin the dough gets) up to 5. If you're rolling it out by hand, just get it as thin as you can without tearing the dough. 

Bowtie pumpkin pasta (from abeautifulmess.com)Then cut into small rectangles and give them a pinch in the middle to make bow ties. This recipe will make around twelve dozen individual bow ties, which is about four times what you see pictured in that very first photo of this post. I'd say that's around 4-5 servings if you're making this a meal. If you're not using all of your fresh pasta on the day you made it, you can store it in the refrigerator for up to two days. Just take care not to store it too cramped together as it could stick. To help this, let them dry out on the counter for 30-40 minutes before storing them. I am of the mindset that if I'm going to make pasta, I want to make enough to at least eat it twice (two days in a row). That might sound strange to you, but it's a bit of work, so why not make a mess one day but reap the benefits for two?

I've never tried freezing fresh pasta, so I don't know how well that works. If anyone has done it and wants to share tips, please do!

To cook the pasta, simply add to a large pot of boiling, salted water and cook for 5-6 minutes. Fresh pasta will cook a little quicker than store-bought/dry pasta. Once cooked, drain and then toss in sage butter, or whatever sauce you're serving these with.

Bowtie pumpkin pasta (from abeautifulmess.com) I served about 1/2 of the total amount that this recipe makes. I made a sage butter by cooking 4 1/2 tablespoons butter with 5 sage leaves over medium high heat just until the leaves began to turn brown. Then I removed the cooked leaves and drizzled the hot butter over the cooked pasta. Top with salt, pepper, and parmesan cheese. Garnish with a few more sage leaves if you have them (they are so pretty!). Thanks for letting me share! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

  • Hey I was wondering if you could substitute the flour for whole wheat flour and if so would the measurements change?

  • I love your website! Longtime lurker, first time commentator!
    If you want to take your pasta up a notch, split the flour 2 parts white flour to 1 part semolina flour (the golden flour).

    source: my husband is from torino, italy.

  • This looks gorgeous! I saw a recipe for sweet potato gnocci the other day too; I can’t wait to try all these wonderful alternative pasta methods!!

  • Is there a method to ensure the bow tie pasta doesn’t lose it shape. I notice the pasta in the photo looks rectangular n flat.

  • I’ve made pasta a few times. Regular pasta and gnocchis. I freeze th gnocchis formed and cook them directly from the freezer. For the regular pasta, I freeze them in little “sausages” of douh. When I want to use them, I defreeze a “sausage” for a few hours and roll/cut them the way I want. The dough handles the freezing process quite well!
    I believe you could easily freeze the little bows (so cute!!!) on a cookie sheet and them putting them in a ziploc bag.
    I will try this pumpkin recipe, it looks delicious! Thanks!

  • Love the idea of pumpkin pasta!
    I freeze extra fresh pasta all the time – just make sure that it’s dusted in a lot of flour and has gotten a chance to dry out a bit so that it won’t stick together. I layer mine in wax paper and then place it in an air-tight freezer bag. No need to defrost when cooking either!

  • I love making my own pasta but never thought to pinch the dough into bow ties! Love the flavors too. I’ve made pumpkin gnocchi with sage butter sauce so I know it’d be good!

  • A pasta roller attachment is definitely the next toy on my list…so saving this recipe for when I get it!

    www.boxesandjars.com

  • yum! so trying this. I really do need to get myself a pasta attachment for my kitchenaid asap. thanks for reminding me! xx. gigi. www.gigikkitchen.com

  • Is it just me or are some of these images a bit blurry? I hope it’s the latter – wouldn’t want to invest in new glasses… 🙁

  • It looks so adorable and yummy. Thanks for the recipe! 🙂

    www.navellina.blogspot.com

  • Looks delish! I love receipes with very little ingredients, or things I may even have in the kitchen already. I can’t wait to try it!

    Have I told you how obsessed I am with your blog. My top fav!:)

  • This looks so great, I can’t wait to try it! I recently made homemade pumpkin ravioli which was, though I say so myself, so incredible (I’m sure you’d snap it better than I did though!) > http://bit.ly/1vRModp

    Bonnie x
    Somethingilike.com

  • I love home-made pasta with butter and sage – it’s such a nice combination and really allows the taste of the pasta to shine through.

    I am a pasta addict – I could eat it every day and not get bored. Jamie Oliver’s pasta recipes are always brilliant – so tasty and they work every time.

    I can’t wait to try this too!

    Hannah
    www.eatingwithalice.com

  • I am also a homemade pasta fun 🙂 Thanks my Italian boy friend. I just store the fresh pasta in the freezer and it can last very long.

  • So cute, and surprisingly easy to grasp! I always thought homemade pasta was more of a chore.

  • Oh my yum! I just received the Kitchenaid Pasta attachment so I’m on the road to becoming a “Pasta Snob!”
    Nidhi
    An Unblurred Lady

  • I am totally going to try these. I remember my Nana making pasta every Saturday for Sunday’s “gravy” and these look really yummy-minus the sauce that I am used to.

  • I would totally wear a ‘pasta snob’ t-shirt too.
    Sage and pumpkin pair so well together, so this pasta recipe already sounds like a hit and it beats hot pockets 100%.

    Monica – Mocha and Moccasins

  • Well, this looks lovely. Will have to try it over the weekend.

    http://www.wearvaughan.com

  • We make raviolis every New Year’s day and we make so many that we freeze what we cannot eat. Once the raviolis are assembled we line them up on a cookie sheet and pop them in the fridge until they are frozen. You can tell by the color, frozen ones look more white and fresh ones look more yellow, this will help you to know when they are done. After they are finished we throw them all into a bag and they can keep for a couple of weeks, anything after a month is just not as good as it could be.

  • This looks incredibly good, and I just so happen to have all the ingredients in my pantry! Hmm.. Monday is going to be tasty 🙂

    xo katie a.
    http://bluepoppyblog.com

  • This looks delicious! I’ve never tried to make my own pasta before, but I’ve always wanted to try. This seems like a really great place to start!

  • These look incredible. I’ve never ever made pasta from scratch before; I love the use of pumpkin too.

    :] // http://www.itscarmen.com ▲

  • These look so cute and fun to try! Love it! I’ve never made my own pasta, so I think I’ll be adding this to my ever-growing “to-cook” list!

    http://sometimesgracefully.com

  • Aww that’s adorable! I love it 🙂

    Cheers,
    – Fox –

    Check out my new blog
    http://foxentric.wordpress.com

  • Thanks for this awesome recipe! Ill be making this one soon

    www.tusksandtails.com
    Instagram: @favro

  • These look so cute! It’s seems like fun to make it from scratch 🙂
    By the way, lovely photos, it looks so yummy!

    http://neenyslittleblog.blogspot.co.uk

  • Bwahaha! Hot Pockets! Although… that said… this could easily be adapted into a Pumpkin Ravioli… which is pretty much a hot pocket 😉 Anyway… great recipe. Looks like an easy entry into the intimidating and slightly mysterious world of homemade pasta. I’m on board!

  • I’ve only made pasta myself twice, but I must say it was DELICIOUS and SO much better than shop-bought stuff! Definitely need to make it again some time! xx

    www.pillarbox-post.blogspot.com

  • I did use all purpose flour, and it works well. I have also read that 00 or semolina works best but I never see these in the store (although I’m sure I could find them online if I order it ahead). So, I always use AP and it works well. 🙂

    -Emma

  • That looks so pretty, and yummy!

    It’s a long time since I tried (and failed) to make pasta, maybe it’s time I gave it another shot…?

  • It can be. If you’re unsure then use a small amount first and see how you like it. I would say it’s stronger than Thyme but less overpowering than Rosemary can sometimes be (although really, it all depends on how much you use).

    -Emma

  • Ha ha. I love this bit: “So if you want to blow people’s minds, then read on, my friend. If you’re like, “No way, I’m cool just serving hot pockets.” Then… well… why are you reading this blog post? I mean, I’m all for hot pockets I guess, but we’re really coming from two different places on this one.”

    Do you use regular AP flour? I’ve read that 00 flour or semolina should be used for pasta, but I don’t have any on hand…

  • The pasta looks cute and easy to make, I really want to try making this. I have never tried sage before, I tend to stick to what I know until I stumble upon new things. Is it a very strong herb?

  • I’ve never made pasta before, but that looks so good! Can’t wait to try making this recipe.

  • Oooh, yummy, I love anything with pumpkin in it, somehow it automatically makes it feel kinda festive 🙂 x

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