Pumpkin Noodles – pasta – Hope you will like this one also, it is one of the best pasta. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Reduce your refined sugar intake. I ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible such as in coffee and tea and indulging in the refined stuff only occasionally.
Ingredients (use vegan versions):
- 2 cups whole wheat flour
- 1/4 cup soy flour
- 1/3 cup pumpkin puree
- water
Directions:
Combine flours. Stire in pumpkin and enough water to make a sturdy dough. Knead for about 5 minutes. Place on a floured counter and cover with a damp cloth for a half an hour. After letting the dough rest, sprinkle some flour on the countertop and roll the dough out thinly, sprinkling extra flour and loosening dough from the counter as necessary.
Cut into thin strips and drape over a rack to dry completely for short term storage, or allow to dry for at least half an hour, then cook for 7 – 10 minutes in a large pot of barely salted water.
(You can also cut this dough into 3 – 4 inch squares and fill with pressed sauerkraut, as my grandmother did, or any other filling you can imagine.)
Serves:
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