Pumpkin Noodles

Jadestonediabetic's Note:

Watching fats? Great tasting pasta with no eggs or oil!!! Matches well with tomato and cream sauces. Tastes a lot like home made egg noodles!

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 1.0 pound

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 pumpkin puree
• 1 -2 tablespoon water

Directions:

1. Mix together flour and salt. make well in center. put pumpkin and 1 tbsp water in the well. Slowly incorporate the wet into the dry making a rough dough and adding more water as needed. (I have done this with a bread hook on my kitchen aid mixer as well)
2. Turn the dough onto a floured surface and knead into a smooth dough. (about 5 mins) The dough should not break apart or crack. (You might have to wet your hands if the dough gets too dry)
3. Roll into log and wrap in a clean, damp towel. Set aside for 20 minutes
4. Roll out to an even thickness of 1/8 inch or less. Cut into desired shapes, (linguine, squares for pot pie,etc) or add filling (I use cream cheese, with chives and canned chicken or ground, seasoned pork) and seal for ravioli or tortellini, etc.
5. boil just as you would any other fresh pasta, cover with your choice of sauce and enjoy!