Butternut Squash Khorasan Pasta
Freshly milled khorasan pasta made with roasted butternut squash, egg, and egg yolks. The result is tender, rich pasta with a beautiful golden color and subtle butternut squash flavor.
Ingredients
- 150 grams roasted butternut squash puree
- 1 whole egg 50 grams
- 60 grams egg yolks about 3 yolks
- 387 grams freshly milled khorasan flour also commonly called Kamut
- Pinch of salt
- All purpose flour for rolling
Instructions
Roast the Butternut Squash
- 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.
Weigh Your Ingredients
- 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.
Mix the Pasta Dough
- 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.
Knead the Dough
- 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.
Roll Out the Pasta
- 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.
Cook the Pasta
- 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
Notes
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.
