Homemade Pumpkin Pasta With Sage

• 2 cups all-purpose flour plus additional for rolling and cutting the dough
• 1/2 teaspoon kosher salt
• 1 egg
• 2 egg yolks
• 4 tablespoons pumpkin puree
• 1/2 teaspoon dried sage
• 3 tablespoons butter
• Parmesan cheese to finish

1. Pulse the flour and salt together in a food processor. Add in the egg, egg yolks, pumpkin puree and sage. Pulse again until the mixture comes together into a ball.
2. Place the dough on a lightly floured surface and divide into 4 equal portions. Roll each portion out into a thin rectangle shape (no need to be precise) approximately 1/4" thickness. *Note - Cover the other portions of dough with plastic wrap so they don't dry out until you're ready to roll them.
3. Use a pizza cutter or pasta wheel to cut the dough into strips, approximately all the same thickness. Lay the pasta strips out onto a parchment lined baking sheet, making sure they have space in between so they don't stick to each other. Proceed with the same rolling and cutting process with the remaining dough pieces.
4. *Note - If cooking immediately, bring a large pot of water to boil along with approximately 2 tablespoons kosher salt. Drop in the pasta and cook for approximately 2 minutes. or until it floats to the surface of the water. Drain. Stir in the butter and top with Parmesan cheese. Serve immediately
5. *Note - If drying, cover the pasta strips loosely with paper towels and allow the pasta to air dry at least 8-10 hours or overnight. When ready to cook, bring a large pot of water to boil with approximately 2 tablespoons kosher salt. Drop the dried pasta in the boiling water and allow the pasta to cook for 10-12 minutes, or until it floats to the surface of the water. Drain. Stir in the butter and top with Parmesan cheese. Serve immediately.

flour, kosher salt, egg, egg yolks, pumpkin puree, sage, butter, parmesan cheese

Taken from www.yummly.com/recipe/Homemade-Pumpkin-Pasta-with-Sage-1317414 (may not work)