Pumpkin Scissor Noodles with Ras el Hanout by @soulspice.tastethatmatters

35 min

4 servings

🎃

330 g

Hokkaido pumpkin

100 ml

Pumpkin cooking water

🌾

350 g

Wheat flour

🧀

2 tbsp

Parmesan

🫙

1 tsp

Ras el hanout

🧂

Salt

🧈

2.5 tbsp

Butter

🧄

2.5 cloves

Garlic

🌿

Sage

⚫

Black pepper

  1. Boil
    • Hokkaido pumpkin
    • Pumpkin cooking water

    Boil the pumpkin in water for about 7-10 minutes until soft, then puree it together with 100 ml of the cooking water.

  2. Mix
    • Wheat flour
    • Parmesan
    • Ras el hanout

    Mix the flour with the Parmesan, ras el hanout and salt.

  3. Add
    • Wheat flour
    • Pumpkin cooking water
    • Hokkaido pumpkin

    Add about two-thirds of the pumpkin puree and knead into a firm, elastic pasta dough, working in a little more flour if it is still too sticky.

  4. Cut
    • Salt
    • Pumpkin cooking water

    Cut the dough into small pieces directly into lightly simmering salted water using a clean kitchen scissors.

  5. Rise

    Remove the noodles once they rise to the surface and are cooked.

  6. Heat
    • Butter
    • Garlic
    • Sage

    Heat butter or olive oil with garlic and sage in a pan, add the scissor noodles and toss briefly.

  7. Season
    • Black pepper
    • Parmesan

    Season with salt and pepper and top generously with Parmesan.

Pumpkin Scissor Noodles with Ras el Hanout by @soulspice.tastethatmatters

35 min

4 servings

🎃

330 g

Hokkaido pumpkin

100 ml

Pumpkin cooking water

🌾

350 g

Wheat flour

🧀

2 tbsp

Parmesan

🫙

1 tsp

Ras el hanout

🧂

Salt

🧈

2.5 tbsp

Butter

🧄

2.5 cloves

Garlic

🌿

Sage

⚫

Black pepper

Preparation Steps

  1. Step 1/7

    Boil the pumpkin in water for about 7-10 minutes until soft, then puree it together with 100 ml of the cooking water.

    🎃Hokkaido pumpkin
    💧Pumpkin cooking water
    🍲Pot

  2. Step 2/7

    Mix the flour with the Parmesan, ras el hanout and salt.

    🌾Wheat flour
    🧀Parmesan
    🫙Ras el hanout
    🧂Salt
    🥣Mixing bowl

  3. Step 3/7

    Add about two-thirds of the pumpkin puree and knead into a firm, elastic pasta dough, working in a little more flour if it is still too sticky.

    🌾Wheat flour
    💧Pumpkin cooking water
    🥣Mixing bowl

  4. Step 4/7

    Cut the dough into small pieces directly into lightly simmering salted water using a clean kitchen scissors.

    🧂Salt
    ✂️Kitchen scissors

  5. Step 5/7

    Remove the noodles once they rise to the surface and are cooked.

    🥄Slotted spoon

  6. Step 6/7

    Heat butter or olive oil with garlic and sage in a pan, add the scissor noodles and toss briefly.

    🧈Butter
    🧄Garlic
    🌿Sage
    🍳Pan

  7. Step 7/7

    Season with salt and pepper and top generously with Parmesan.

    ⚫Black pepper
    🧂Salt
    🧀Parmesan

Composition

Ingredients

Types

Vegetables, Grains, Dairy, Spices, Herbs

Ingredients

Hokkaido pumpkin, Pumpkin cooking water, Wheat flour, Parmesan, Ras el hanout, Salt, Butter, Garlic, Sage, Black pepper

Notes

Wheat flour (type 550, 350-400g total, 350g used in dough mix), Parmesan (grated, for the dough, for serving, amount not given), Ras el hanout (for the dough), Salt (for the dough, amount not given), Butter (or olive oil, 2-3 tbsp, for serving), Garlic (2-3 cloves, for serving), Sage (a few leaves, for serving), Black pepper (for serving, amount not given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Pescatarian

Calories

430 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 62g, Fat: 14g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 480mg, Calcium: 120mg, Potassium: 350mg, Iron: 2.5mg

Vitamins

Vitamin A: 350µg, Vitamin C: 8mg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Kitchen scissors, Knife, Mixing bowl, Pot, Pan, Slotted spoon

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Everyday

Origin

Source

Platform

instagram

Original Creator

@soulspice.tastethatmatters

Origin

Cuisine

German

Geographic

Germany, Europe

Various

Aspect

Texture

Chewy, Tender, Soft

Flavors

Savory, Spiced, Umami, Earthy, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Cooked pasta : 2-3 days (in an airtight container,refrigerated), Raw dough : 1 day (wrapped tightly in plastic,refrigerated), Cooked pasta : 2 months (in an airtight container or freezer bag,frozen)