Being curious and on a homemade pasta kick right now I decided to make pumpkin
pasta. No recipe, just me and my adventurous spirit.

Into the stand mixer went 1 pound of flour (14 ounces bread flour, 2 ounces
semolina) a can of pumpkin, a tsp of allspice, some ginger, cinnamon, cardamom
and a pinch of salt. I mixed it up and let it rest for about 30 minutes.

Then I discovered that it was too wet (duuurrrrr). I added a lot more flour
and mixed it in the mixer and let it rest again.

It was still a bit wet when I went to roll it but not as bad. I just made sure
to dust well with flour before each rolling and that helped immensely.

The sauce was apples and kale sauteed in butter with sage, garlic, fennel seed
and allspice.

I'm a little irritated with myself for overcooking the pasta by just a minute,
but it makes all the difference in the world.

It tasted delicious even if it was a bit mushy.


--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.