WHOLE WHEAT PUMPKIN STUFFED MEZZALUNA PASTA – A STEP BY STEP TUTORIAL

 I have been cooking with fresh pumpkin frequently over the past few months, using it often in my baking or pasta dishes. Recently I began to crave a stuffed pumpkin pasta, but wanted to use whole grain dough. I have never made a whole grain stuffed pasta dough in the past, having used the traditional egg and regular flour dough, so I was a little hesitant. I decided to use whole wheat pastry flour for my pasta, and it worked out beautifully. I did roll my dough using my KitchenAid stand mixer and roller attachment, but I cut and shaped my mezzaluna by hand. Mezzaluna is simply a half moon shaped stuffed pasta that is easily formed by folding a circle in half after stuffing it and then sealing the half moon with the tines of a fork.When using pumpkin in almost all of my recipes, I prefer to use fresh pumpkin that I roast and then puree as I feel it has a much better, enhanced flavor. To roast your pumpkin, simply cut it into quarters and remove the seeds and threads. Place the pumpkin pieces cut side down on a lightly greased foil lined baking sheet, then roast in a preheated 400-degree oven until fork tender. Once cool, use a spoon to scoop out the pulp from the shell and puree in a food processor.If using a pasta machine to roll your dough, I find it best to run it through each setting two or three times until you have reached the desired thickness. This method helps to create an elastic dough that works well when making stuffed pasta. I use just a little water if needed to seal my pasta rounds, not egg as many recipes use as I find an egg wash creates a stiff edge on the pasta when cooked. The most important tip in working with fresh pasta is to allow the dough to rest after it has been kneaded. It will soften after the resting period and be much easier to work with. I froze half of this recipe after shaping it and a week later I then cooked it frozen, and it turned out beautifully. I prefer a light sauce for this pasta to allow the pumpkin flavor to shine, so I topped it with a little browned butter flavored with chopped sa 

 Mound your flour on a large pastry board, or the counter, and make a well in the center. Break the eggs, salt, and olive oil into this well, and start to scramble each egg with a fork as it is being added.