Making Homemade Pumpkin Seed Pasta: A Step-by-Step Guide

Hey there, fellow food and craft enthusiasts! Robert Kline here, and I’m excited to share my latest culinary adventure with you: making pumpkin seed pasta from scratch. You might be thinking, “Pumpkin seed pasta? Is that even possible?” Trust me, not only is it possible, but it’s also surprisingly delicious and incredibly satisfying to make.

If you’re looking for a healthy, gluten-free, and protein-rich alternative to traditional pasta, this recipe is for you. Let’s get rolling! (Pun intended!)

Gathering Your Ingredients: A Foundation of Flavor

Just like any good art project starts with the right materials, crafting exceptional pasta begins with quality ingredients. Here’s what you’ll need for this recipe:

For the Pasta Dough:

• 200g pumpkin seed flour (sifted for a smooth texture)
• 40g flaxseed flour (adding a touch of nutty flavor)
• 60g ground chia seeds (for extra binding and nutrients)
• 2 large eggs (acting as the glue that holds it all together)
• Water (just enough to achieve the perfect dough consistency, about 200g combined with the eggs)
• 1/2 teaspoon sea salt (to enhance all those earthy flavors)

For the Salmon and Veggie Sauce:

• 1 fresh salmon fillet, cubed (for a boost of protein and healthy fats)
• 1 leek, sliced into elegant semi-circles
• 1 zucchini, thinly sliced (a mandoline slicer works wonders here)
• 1 red capsicum (bell pepper), cut into thin strips
• 1 dessert spoon of olive oil (for its heart-healthy benefits)
• 1 dessert spoon of coconut oil (adding a subtle sweetness)
• Sea salt and freshly ground black pepper (seasoning is key!)
• 1 tablespoon of medium-heat fermented garlic (for a flavor adventure)
• Sweet and hot chili paste (homemade or store-bought, to taste)

For the Finishing Touches:

• Toasted sesame seeds (for a nutty crunch)
• Fresh chives, finely chopped (a pop of color and fresh flavor)

Crafting Your Culinary Canvas: Making the Pasta

Now that we have our ingredients prepped, it’s time to create!

1. Preparing the Dough:

   • If you haven’t already, check out my previous post on making pumpkin seed flour pasta dough. It covers all the details on achieving the perfect consistency.

2. Rolling Out the Dough:

   • Once your dough is ready, lightly dust your work surface with pumpkin seed flour to prevent sticking.
   • Divide the dough into manageable portions.
   • Using a rolling pin, roll each portion into a rectangle about 8-7mm thick.

3. Using the Pasta Machine:

   • Now, for the fun part! If you’re using a pasta machine like I did, set it to the widest setting.
   • Gently feed the dough through the machine.
   • Gradually decrease the width setting, rolling the dough through each time, until you reach your desired thickness. For fettuccine, setting 6 worked perfectly.

4. Cutting the Pasta:

   • Most pasta machines have a fettuccine cutter attachment. If not, you can carefully cut the rolled dough into strips by hand.

5. Drying the Pasta:

   • Lay your freshly cut pasta on a clean, dry surface dusted with pumpkin seed flour.
   • Allow it to air dry for at least 24 hours, or until completely dry and brittle.

6. Cooking the Pasta:

   • When you’re ready to cook your pasta, bring a large pot of salted water to a rolling boil.
   • Add the pasta and cook for 3-4 minutes, or until it reaches your desired tenderness.

Creating the Flavorful Symphony: The Sauce and Assembly

While the pasta dries, let’s turn our attention to the sauce.

1. Preparing the Salmon and Vegetables:

   • Toss the salmon cubes in your chosen fermented garlic and chili paste, ensuring each piece is well coated.
   • Heat the olive oil and coconut oil in a large frying pan over medium heat.
   • Add the sliced leeks and cook until they turn translucent and fragrant.
   • Season generously with salt and pepper.
   • Add the capsicum strips to the pan and cook for another minute or two.
   • Now, introduce the marinated salmon and zucchini slices.
   • Cook everything together, stirring occasionally, until the salmon is cooked through but still tender.

2. Assembling the Dish:

   • Once the pasta is cooked, drain it well and add it directly to the pan with the salmon and vegetables.
   • Toss everything together gently to coat the pasta evenly.
   • Turn off the heat and let the flavors meld for a minute or two before serving.

Serving and Savoring: Your Culinary Masterpiece

Transfer your pumpkin seed pasta creation to serving plates. Sprinkle generously with toasted sesame seeds and a final flourish of fresh chives.

Pumpkin seed pasta with salmon

Tips and Variations: The Art of Customization

• Vegetables: Feel free to get creative with your vegetable choices! Frozen peas, fresh asparagus, broccolini, or halved cherry tomatoes would all be delicious additions.
• Garnish: For an extra touch of richness, consider topping your pasta with slices of ripe avocado.
• Sauces: While the garlic-chili salmon pairing is divine, don’t be afraid to experiment with other sauces. A robust tomato-based sauce or a spicy coconut curry would complement the nutty flavor of the pasta beautifully.

Conclusion

Making your own pumpkin seed pasta is an incredibly rewarding experience. Not only is it a healthier and more flavorful alternative to store-bought options, but it also allows you to unleash your inner artisan.

So, what are you waiting for? Gather your ingredients, dust off that pasta machine (or rolling pin!), and embark on a culinary adventure you won’t soon forget.

I can’t wait for you to try this recipe and share your experience. Let me know in the comments below how it turns out, and be sure to share photos of your culinary masterpieces!

And remember, at Robert Kline Art, we believe that crafting is for everyone, whether it’s with paint, clay, yarn, or even pasta dough.

For more inspiring DIY projects and unique gift ideas, be sure to explore the rest of our website. Happy crafting!