Pumpkin-Rosemary Bucatini

Hi everyone!  I started this post over a week ago, and it’s been sitting in my drafts folder waiting for all the pictures to be uploaded, blah blah final editing, but I just need to go ahead and post it, because it’s delicious and you need to try it.  Also, I’m more proud of myself than usual because I came up with this combo all on my own without any help from existing recipes as inspiration.  It was just me, and my kitchen, and not to be too poetic or anything, it was kinda beautiful.  Let me finally show you what I made the other night…

It’s still officially summer until September 23rd, but in case you’re already experiencing a little sweater weather, or just feeling a little autumnal, I think you’ll enjoy this.  Regardless, you have to hear about the pasta that I just made.  It’s good.  Really good.  Like stop what you’re doing, temporarily ignore the fact that the world thinks carbs are evil, buy a pasta maker if you don’t have one, and make it good.

I am lucky enough to have a lovely pasta-maker attachment for my stand mixer, but if you are not in the same boat, you could absolutely still make the sauce with dry pasta.  Don’t be dissuaded.  By the same token, if I can convince you to make fresh pasta, go for it!  I had to convince myself before, because I was whining that it takes to long, and the machine is so loud, and then there’s so much cleanup… yada yada.  I put on my big girl pants and got over it, and I’m so happy I did.

I made homemade rosemary bucatini in a pumpkin sauce.  It wasn’t intended to be an autumn-flavored recipe, but rather something to save me from going to the store when I realized I was out of all tomatoes and all the sauce.  Picture super bare cupboards in the tomato department.  Little did I know that it would honestly be the best accident ever.

So here we go.  Let’s start with the basic pasta recipe from the Kitchen-Aid pasta-maker booklet.  Obviously, if you’re doing this, consult the booklet that came with your pasta maker.  Follow their guidelines and common sense over any advice I give, but these are the steps I took:


  • 4 large eggs {Take them out early enough beforehand so they can come up to room temp.}
  • 3 + 1/2 cups all-purpose flour. {If you were really going big, I’m sure a nice semolina flour would work.  I still haven’t tried it, but it sounds good.  Tonight I stayed basic with my APF}
  • 1 Tbsp water {maybe}
  • 1 tsp salt.


  • Crack all of your eggs open into the same glass measuring cup.  If the eggs measure less than 7/8 cup, add water, one Tbsp at a time, until you reach 7/8 of a cup.
  • Measure your flour.  Instead of having to sift it, you can also spoon the flour into the measuring cups, taking care not to shake the measuring cups or pack down any flour.  Level with the back of a knife.  You only want 3 + 1/2 cups.
  • Place flour and salt in stand mixer bowl.  Attach bowl and flat beater.  Turn to Speed 2 and gradually add eggs/water.  Mix for 30 seconds.  Stop mixer and exchange flat beater for dough hook.  Turn to Speed 2 and knead for 2 minutes.
  • I skipped the hand-kneading step, and my pasta turned out fine, but if you were following their recipe exactly, you would remove the dough, still a bit crumbly, and hand knead for 30 seconds to 1 minute, or until the dough is smooth, pliable, and holds together in a ball.  If you’re doing it my way, add water to the mixture, 1 Tbsp at a time, while continuing to knead with the dough hook.  Once the dough comes together in a ball, you are done.
  • Remove the dough hook and mixing bowl.  Select your pasta shape. Attach pasta attachment.
  • Extrude according to the directions.
  • Place on a single layer on a cookie sheet lined with parchment or wax paper to dry.  For longer shapes like spaghetti, you can shape into a “nest” before drying.

Some things I’ve found over the course of the times I’ve made pasta are that longer pastas like spaghetti tend to take less time than something like a rigatoni.  When you make a longer pasta, you can put the machine on a higher speed without fear of making mutant foot-long rigatoni.  If you’re making long pasta, make your nests for them to dry instead of hanging them on a rack.  This way the strands fit together snugly instead of cracking into pieces.  And whatever pasta you make, make sure you allow it to dry thoroughly before refrigerating or freezing it so it doesn’t go bad on you and turn colors.  Better yet, enjoy it all fresh 🙂

After you make your dough but before you start extruding is a good time to make your sauce.  That way you’re not pressed for time at the end, the sauce has a chance to thicken, and you at least minimize the time spent frantically running back and forth between your stove and the pasta maker.  Also when you start your sauce, you can start heating up your pot of water.  Salt the water to the same salinity as ocean water would be.


  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 1/2 large red onion {or similar}
  • 3 cloves garlic {adjust to taste}
  • 1 12-ounce can low-fat evaporated milk {I used 2%}
  • 1 15-ounce can of pure pumpkin
  • reserved pasta water if needed


  • Heat olive oil and butter over medium heat.
  • Sautee onions until slightly browned and translucent.
  • Add flour and stir thoroughly, cooking through.
  • Add pumpkin and stir.
  • Turn off heat before adding evaporated milk to make sure it doesn’t curdle.
  • Slowly stir in evaporated milk until well-incorporated.
  • Return to low heat.
  • Keep the sauce warm while you’re making the pasta.
  • If the sauce tightens up too much, you can add some pasta water after the pasta has cooked.

And finally:

  • Once your pasta is all extruded, drop it into your rapidly boiling salted water.  The fresh pasta should take about 2 minutes; dried fresh pasta could take 5 to 7.  I like to cook mine until it floats to the top, and then for about another minute.  Taste test a piece of pasta to make sure it’s how you like it.
  • Drain the pasta well.  You don’t want soggy sauce.
  • Mix the noodles with the sauce in the sauce pan.
  • Add extra pasta water if needed until your desired sauce consistency is reached.  It should cling to the pasta and not be too soupy.
  • Top with a grated hard cheese like parmesan or asiago.
  • Enjoy!  {I had seconds and thirds!}

four large eggs


flour and salt


gorgeous rosemary close-up


add the rosemary to the mostly-mixed dough


another gratuitous rosemary picture


all done and ready to be extruded


one red onion


brown in butter, oil, and flour


add the pumpkin


add the condensed milk and stir


allow it to thicken, remembering to stir occasionally


the first bit of pasta!


the first strands are done


Drying on the dish rack. Not from this batch of pasta, but I love this shot anyway.


one nest done


into the boiling, salted water


into the colander for a good drain


toss the pasta with the sauce


plate and top with grated cheese


and enjoy 🙂