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pasta with cream sauce and shaved parmesan in a bowl

Black Pasta with Pumpkin Cream Sauce


  • Author: Lauren
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 to 6 servings 1x

Description

Activated charcoal dyed black pasta that’s perfectly tender and tossed with cheesy pumpkin cream sauce, perfect for the fall or really anytime there’s a craving for homemade pasta.


Ingredients

Scale

Activated Charcoal Black Pasta

Pumpkin cream sauce

  • 2 cloves garlic, minced
  • 2 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 3/4 cup pumpkin purée
  • 1 cup milk
  • 1 cup cream
  • 3/4 cup fresh grated Parmesan
  • 1/2 teaspoon salt
  • pinch of white pepper (less than 1/8 teaspoon)

Instructions

MAKING THE PASTA

Standing Mixer Instructions:

  1. Prep the charcoal. In a food processor, combine the charcoal, eggs, and water over low speed for 10 to 15 seconds.
  2. Make the dough. In the bowl of a stand mixer fitted with the paddle attachment, add 2 ¼ cups flour and egg mixture. Mix on low speed until the egg mixture is incorporated and increase to medium-high speed. Beat for 5 minutes until the dough is smooth and elastic. Wrap the dough with plastic wrap and let rest for 30 minutes.

Making the dough by hand:

  1. Prep the charcoal. In a food processor, combine the charcoal, eggs, and water over low speed for 10 to 15 seconds.
  2. Make the well.  On a flat surface, place 2 ½ cups flour in a mound. (Not all of the flour will incorporate into the dough.) Create a well in the center of the dough for the eggs, about 5 inches wide. Add the eggs to the well and pierce each yolk with a fork.
  3. Whisk in the eggs.  Start whisking the eggs with the fork, gradually incorporating flour from the sides of the well. Once the yolks are thickened, add more and more flour. If the well starts to crack while whisking in the eggs just push it back together. If the well breaks completely, just quickly add the flour into the eggs and start working the dough with your hands.
  4. Form the dough. Once a ‘shaggy dough’ starts to form, stop using the fork and start working the dough into a ball using your hands. Knead the dough for 5 minutes. Wrap with plastic wrap and let it rest for 30 minutes.

Rolling the pasta dough:

  1. Unwrap the dough and cut into 4 equal pieces. Keep any pasta you are not working with covered with a clean kitchen towel or plastic wrap.
  2. To roll by hand. Flatten one of the pieces into a rectangle and roll out on a flat floured surface until about 6 inches wide and ⅛-inch in thickness. Cut into 10 to 12-inch length strips. Let the pasta sheets dry for 2 minutes before dusting with flour or semolina before cutting.
  3. Cut the pasta. Fold the well-floured pasta sheet over on itself and cut 1 inch wide for pappardelle, 1/2 inch wide for tagliatelle, or 1/4 inch wide for fettucini. Drape the cut pasta over a drying rack. Repeat the process until all the pasta is cut. Dry for 30 minutes before storing. If cooking right away, you can skip the drying process.
    4. Using a pasta rolling machine. Flatten one piece of the pasta dough into a disk that’s thinner along the edge and slightly thicker in the center. Dust the roller with flour and feed the dough through on the widest setting. Fold the dough into thirds and repeat. Feeding the dough into the roller 2 to 3 times per setting, rotating which side of the dough you start with until the dough is ⅛ inch thick.
  4. Dust the pasta sheet with flour or semolina and cut it into 10 to 12-inch sheets. Fold the well-floured pasta sheet over on itself and cut 1 inch wide for pappardelle, 1/2 inch wide for tagliatelle, or 1/4 inch wide for fettucini. Drape the cut pasta over a drying rack. Repeat the process until all the pasta is cut. Dry for 30 minutes before storing. If cooking right away, you can skip the drying process.

BLACK PASTA WITH PUMPKIN CREAM SAUCE

  1. Boil the water. Set a large pot of salted water over high. Bring to a rolling boil before adding the pasta.
    Note: We recommend starting the sauce while the water comes to a boil so the sauce and pasta finish at the same time, check the notes below for more tips on timing.
  2. Cook the pasta. Stir the pasta occasionally after adding to prevent sticking together. Cook the pasta for 1 to 4 minutes, the pasta will start to float at the surface of the water and the texture will be tender but not mushy. Optional: Save 1/2 cup of pasta water to add to the sauce.
  3. Make the sauce. In a large skillet, melt the butter over medium-high heat. Cook the garlic in the butter until fragrant, about 1 minute. Whisk in the flour so there are no lumps and cook for 1 minute, constantly stirring. Stir in the pumpkin puree.
  4. Simmer. Slowly pour in the milk and cream, whisking constantly to prevent lumps. Reduce the heat to medium-low and bring to a simmer. Stir in the cheese, salt, and pepper. Taste the sauce to check if more seasoning is needed.
  5. Toss. Add the cooked pasta to the pan and toss with the sauce. If needed, adjust the thickness of the final sauce by adding hot pasta water.
  6. Enjoy. Serve immediately with a little fresh grated nutmeg on top.

Notes

  • The pasta cooks quickly so we recommend making the sauce while the water is coming to a boil. After the addition of the cream and milk is a great spot to turn off the heat and wait until the pasta is done cooking before finishing. Just return to a simmer before adding the cheese to the sauce.
  • If your pasta is done cooking before your sauce, drain and set aside stirring occasionally so it doesn’t stick together.
  • Save about 1/2 cup of the pasta water to adjust the thickness of the final sauce or for reheating leftovers.
  • Category: Pasta
  • Method: Stove Top
  • Cuisine: Italian

Keywords: black pasta, activated charcoal, charcoal pasta, pumpkin cream sauce, halloween pasta

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