Butternut Squash Khorasan Pasta
Make homemade butternut squash pasta with freshly milled khorasan (kamut) flour for a delicious golden color and fall flavor.
Homemade pasta is one of the most satisfying things you can make as a home cook, and this butternut squash pasta is no exception. I love using freshly milled khorasan (Kamut) flour because of its high protein content and nutritional value, and it works especially well for homemade pasta and tortillas. This pasta is made with roasted butternut squash puree, whole egg, egg yolks, and a pinch of salt. The result is a rich, tender pasta with a buttery flavor and just a hint of sweet butternut squash.
Ingredients & Substitutions
Makes 1 lb of pasta
- 150 grams roasted butternut squash
- 50 grams whole egg (about 1 large egg)
- 60 grams egg yolks (about 3 yolks)
- 385 grams freshly milled khorasan flour– this is also commonly called Kamut. They can be used interchangeably.
- Pinch of salt
Can I use all purpose flour if I don’t mill my own flour? Absolutely! While I love teaching you how to use freshly milled grains, I also want you to feel free to make this recipe with the ingredients you have on hand. I would use 400 grams of all purpose or 00 flour for this recipe.
Equipment I Use
- Grain Mill: This is the mill I use to turn wheat berries into freshly milled flour.
- Mixer: I use an Ankarsrum mixer with the pasta attachments. You can also use a KitchenAid with its pasta attachments. You only need the mixer for rolling and cutting the pasta—we’ll be kneading this pasta BY HAND.
- Pasta Attachments: I use the Ankarsrum Pasta Roller and Fettuccine Cutter Set with my Ankarsrum mixer. You can use any pasta roller or cutter attachment you have. While a pasta accessory can be pricey at first, it pays for itself right away through the sheer joy of using it. 😉
How I Make Butternut Squash Pasta
First, Roast Your Squash
I start by roasting the butternut squash until tender, then scoop out the flesh and set it aside. To roast the butternut squash, slice off the top and bottom, slice it in half lengthwise, scoop out the seeds, and coat with olive oil, salt, and pepper. Place the squash flesh-side down and roast at 375 for 45 minutes, until a fork can pierce it with little resistance.
Weigh Your Ingredients
For this recipe, it’s very important that you actually weigh all of your ingredients, including the eggs. The easiest way to do this is to mill your flour first, then pour it into a bowl set on a kitchen scale to check your final weight. You want 387 grams of flour. Add while I hate uneven numbers, I milled 400 grams of wheat berries and ended up with 387 grams of flour, and it turned out perfect!
Next, weigh your whole egg and 3 egg yolks together in a bowl. If they weigh more than 110 grams total, remove a little at a time until you reach 110 grams. This may seem like overkill, but trust me—when pasta dough is too wet, it becomes very sticky and difficult to work with, and I don’t want that for you!
Finally, weigh out 150 grams of roasted butternut squash puree.
Mix Your Pasta Dough
Whisk together the eggs with the butternut squash and a pinch of salt until creamy. In a large mixing bowl, pour in your flour. Make a well in the center and pour in the egg mixture. Use a fork to whisk the eggs while slowly incorporating bits of flour. Once it starts to get clumpy, start using your hands and a bowl scraper to keep incorporating the flour. It will be really messy at first, but keep working the flour until everything is incorporated. Cover, and let this dough rest for 20 minutes so it will be easier to work with when you come back to it.
Knead Your Dough
Transfer your dough to a counter and knead by hands for TEN MINUTES. THe dough is tough and hard to work with, and it will be an arm workout, but it gets easier as you work the dough. Once the dough is smooth, cover it with plastic wrap and let it rest on the counter for 30 minutes.
How To Roll Out Your Pasta
Divide the dough into 4 portions. Working with one portion at a time, roll out the dough, lightly flouring as needed to prevent it from sticking to the counter or pasta roller.
After rolling the dough out once, fold it into thirds and turn it sideways so it fits the width of the pasta roller. Continue passing the dough through the roller, reducing the thickness setting one notch at a time and lightly flouring as needed, until you reach your desired thickness.
You can also roll this out by hand with a rolling pin or a stand alone pasta roller.
Cook Your Pasta
From here, you can either cut your pasts into sheets for Butternut Squash Lasagna or cut it into fettuccine or another pasta shape of choice and boil for 2-3 minutes in salted water and coat with your favorite sauce. I hope you enjoy!
How to Store Homemade Pasta
Toss your extra pasta in semolina flour and shape them into little nest portions. You can then place these on a sheet pan and freeze for 2 hours, and then transfer to a bag or container. Boil them straight from frozen. You can also freeze fresh pasta sheets and use them for lasagna.
Alternatively, you can use a drying rack and dry out your pasta completely and store in the pantry.
Watch me make this pasta recipe in this YouTube video below!
If you make this recipe, please leave a review and let me know how it went! I hope you love it as much as we do!
More Fresh Milled Pasta
If you’re enjoying homemade pasta, here are a few more recipes you might like:
- Easy Enriched Kamut Pasta
- Creamy Veggie & Sausage Lasagna
- Lasagna Soup with Homemade Pasta
- Creamy Alfredo Pasta with Kale
- White Chicken Lasagna with Pesto Filling
Butternut Squash Khorasan Pasta
Ingredients
Notes
Method
- Preheat oven to 375°F. Slice the top and bottom from a butternut squash, then slice it in half lengthwise and scoop out the seeds. Coat with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 45 minutes, or until a fork easily pierces the flesh. Scoop out the flesh and set aside to cool.
- Mill enough khorasan wheat berries to yield 387 grams of flour. I milled 400 grams of wheat berries and ended up with 387.
- In a bowl, weigh together 1 whole egg and 60 grams egg yolks, for 110 grams total. If your eggs weigh more than 110 grams, remove a little at a time until you reach the correct weight.
- Weigh out 150 grams of roasted butternut squash puree.
- Whisk together the eggs, butternut squash, and salt until smooth and creamy.
- Place the flour in a large mixing bowl and make a well in the center. Pour in the egg mixture and use a fork to gradually incorporate the flour. Once the dough becomes too thick to mix with a fork, use your hands and a bowl scraper to continue incorporating the flour.
- Cover the dough and let it rest for 20 minutes.
- Transfer the dough to a clean counter and knead by hand for 10 minutes. The dough will be quite firm and difficult to work with at first, but it will become smoother and more workable as you knead.
- Once the dough is smooth, cover it tightly with plastic wrap and let it rest at room temperature for 20-30 minutes.
- Divide the dough into 4 portions. Working with one portion at a time, flatten the dough and roll it through your pasta roller, flouring as needed to prevent sticking.
- Continue rolling until you reach your desired thickness. You can use the sheets for lasagna or cut them into fettuccine or another pasta shape.
- Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2–3 minutes, or until tender.
- Drain and toss with your favorite sauce. Enjoy!
Video
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