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Fresh pasta with semolina and pumpkin

Quick and easy

by Ada Parisi
5 min read
Pasta fresca di semola e zucca

Today I teach you how to prepare fresh pasta with semolina and pumpkin. One of my passions has always been fresh pasta. As a good Sicilian I use re-milled durum wheat semolina, that combined with water and little salt gives life to pasta shapes that for me are a piece of heart. One for all? The macaroni with underwire, perfect with a good pork sauce As the Sicilian tradition wants.

Since I like to vary, though, I often prepare fresh semolina pasta by replacing the water with a vegetable puree. So I get a colorful and tasty pasta. In this case, For example,, I prepared gnocchi with semolina and pumpkin, but you can also use spinach, arugula or turnip greens and you will get a green paste. Or red turnips for a pink paste. And also my granddaughter, who does not like vegetables very much, enjoys eating colorful pasta.

If you don't like semolina pasta, you can use double zero flour. And if you like kneading, try the recipe of my Ricotta Gnocchi, always soft and good.

Fresh pasta with pumpkin in the dough: some advice

The quantities I give you are indicative, Why many factors affect weights: First of all, the quality of semolina, which can absorb more or less liquids. In addition, in the case of fresh pasta of semolina and pumpkin, Much also depends on the type of pumpkin you buy and the cooking method you will use..

To understand which pumpkin to buy and how to use the right pumpkin in each recipe I refer you to my article on The pumpkin in the kitchen: variety, properties and recipes“. In any case, I suggest a pumpkin not very watery like Delica, Mantovana or Hokkaido. As for cooking, I suggest the baked or steamed one. Consider that to get 250 grams of pumpkin puree you have to cook 350 grams. Also because you might need it a bit’ more to get to the perfect dough. Is, if it advances, try my pumpkin and ginger croquettes or those of pumpkin and ricotta, both baked in the oven, good and read.

With this dough you can prepare any type of pasta, long or short. Always remembering that you will never reach very thin thicknesses as with an egg pasta. You can make dumplings, busiati, maccheroncini, noodles, lasagna, Pappardelle, fettuccine and, if you have a machine with dies, also rigatoni, Mezzemaniche or fusillthe. As for the seasoning, I leave the choice to you. Fresh semolina and pumpkin pasta is good with everything, in addition to being beautiful to look at. Have a good day.

Pasta fresca di semola e zucca


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.8/5
( 4 voted )


300 grams of durum-wheat

200-250 grams of pumpkin puree already cooked (About 350 grams of raw pumpkin)

Salt, to taste


Preparing semolina and pumpkin pasta at home is very simple. You can make the dough by hand or in a planetary mixer. Usually for small quantities (less than one kilo of flour), I prefer to work the dough by hand on a pastry board.

As for pumpkin puree, First wash it well, Remove the peel and chop it into small pieces. Don't throw away the skins, are always edible. Just grease them with oil and sprinkle with a little salt and spices and bake them in the oven at 180 degrees until they become crispy.: that's yummy. I suggest you to cook the pumpkin steamed or baked (in lightly greased baking tray and covered with a sheet of aluminum foil) until it is tender. Then blend it to obtain a puree.

Put the re-milled durum wheat semolina on the pastry board, add a pinch of salt and then two-thirds of the pumpkin puree. Start kneading: if after 5-7 minutes the dough will seem dry, Add a little more pumpkin puree. Without exaggerating, otherwise it may become sticky. In this case, you should add a little more semolina. In the dough it is always good to add liquids, in this case the vegetable puree, floor plan, according to the absorption capacity of the flour.

Once you get a dough, smooth, smooth and elastic (not moist), wrap it in plastic wrap and let it rest for an hour at room temperature. At this point you can prepare the pasta you prefer. Knead the dough on a floured pastry board: For the dumplings you need the special wooden tablet, for busiati a knitting iron or a skewer, For tagliatelle or fettuccine you can use a rolling pin or roll out the dough with the pasta machine. Have fun, and season it as you prefer! Bon appétit.


You can freeze fresh pasta by placing it on a lightly floured tray, each piece well spaced from the other. After about two hours in the freezer, Put the pasta in hermetically sealed frost bags and consume it within 2 weeks.

You can also let the fresh pasta dry, putting it on wire racks and leaving it in a cool and dry place for at least 4 days, until it has lost volume and is completely dry. In this case, You can then store it in paper bags and consume it within 1 week.

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