Process all ingredients into a smooth dough, knead either by hand or with the machine. Then let it rest for about 30 minutes. No further addition of salt is necessary, as the pumpkin is already salted.
Then knead again and, if necessary, knead in a little more flour so that the dough no longer sticks.
A pasta machine now makes everything easier: roll out and cut the dough or shape orecchietti, farfalle, etc. by hand. Let the pasta dry to store or cook in salted water for about 3 minutes. The cooking time naturally depends on the thickness of the pasta.
Tips:
You can also fill the rolled out dough and prepare ravioli or similar. Eat like normal pasta with tomato sauce, or with my Gorgonzola broccoli cream sauce - unbeatable!
For ravioli, I recommend an onion, bacon and sauerkraut filling. Fry the cooked ravioli in the pan until golden.
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