Make our Freezer Friendly Homemade Pumpkin Pasta Dough in bulk. In just minutes you’ll have fresh pasta dough for the season!

Homemade pasta takes work, which is why I don’t make it that often. But, when I do… man it’s a treat. Afterwards, I always admit the effort was worth it. I’ve been in the mood for a big ol’ bowl o’ noodles AND since everything pumpkin has taken over the world, I thought it would be appropriate to whip up some homemade pumpkin pasta dough.

My secret? Making the dough in bulk when I have a spare moment so I can enjoy the fruits of my effort all fall long. The dough takes just mere moments to make, and once sealed in the FoodSaver® FM5200 Vacuum Sealing System and frozen the dough will keep fresh for months!

I’ve been using my FoodSaver® for a few months, and beyond using it for meal prep, like with my frozen pasta dough. But, it’s also great for freezing meat and seafood when buying in bulk, keeping baked goods fresh for longer periods of time, and for sous vide cooking. FoodSaver® not only keeps food fresh up to 5x longer* and helps prevent freezer burn, but is an investment in terms of saving time and less waste. (*compared to ordinary storage methods)

This is a kitchen appliance that has fast won itself prime counter space in my kitchen. But, let’s be honest, proof is in the skillet pictured above. Because homemade pasta + heavy cream (& butter) = heaven. That’s a math equation I can get behind.

Freezer Friendly Homemade Pumpkin Pasta Dough

When making pasta dough, I generally make three or four batches and freeze them to have on hand whenever I the spirit moves me. The recipe below is for one batch. I recommend only processing one batch in the food processor at once, as it can’t handle much more than the single recipes calls for.

To the food processor, add flour, salt, egg and yolks, nutmeg, and pumpkin puree. Pulse until well blended. With the motor running, drizzle in water through the pour-in spout until the dough forms a dry ball. You’ll need just a tablespoon or two. Don’t let the dough get sticky.

Remove the ball dough from the food processor and place on a clean surface. Knead the dough into a smooth ball and dust with flour. Repeat the process for as many batches as you would like. At this point, you can move on to making the pasta or seal your dough in bags made with the FoodSaver® 11″ x 16′ Vacuum Seal Roll.

To make your bags:

1: Insert the roll into the machine as illustrated in diagram 1, and extend the roll out to the white line.

2: Turn the lever to the seal position to form the bottom seal of the bag. Once the red light has turned off, extend the bag to the desired size and roll the cutter across to form the bag opening.

3: Insert the Bag into the Vacuum and Seal area and push to initiate the vacuum process. Voila! The multi-layer, BPA-free vacuum-seal bags are flexible enough to hug food and seal effectively without gaps.

At this point, place the sealed pasta dough in the freezer. When you’re ready to make pasta, allow the dough to thaw completely and come to room temperature before cutting.

Homemade Pumpkin Pasta Alfredo

Cut dough into four equal pieces, and cover three pieces with a towel while you roll out the fourth piece until 1/4 inch thick with a rolling pin. Using the widest setting on pasta roller, put dough through.

Do each setting twice until you’ve reached your desired pasta thickness (I like setting 5). Then, using a knife or a pasta cutter, cut pasta to desired width. Dust with flour and lay out on a pasta drying rack or on baking sheets in loose nests. Continue with additional dough pieces. Get the kids to help, mine love it!

Bring large pot of water to a rolling boil. Drop in noodles and cook 2-3 minutes until al dente. Watch it! It happens fast! Drain.

Meanwhile, in a large skillet, melt butter over medium heat then add garlic and sage to the skillet. Saute until fragrant, about 1 minute. Add the pumpkin and cream. Simmer until thickened and is just about to boil. Turn off the heat and stir in the cheese.

Toss the pasta with the sauce and serve immediately. Garnish with extra sage leaves, if desired.

FoodSaver®, as seen on TV, is the number 1 Vacuum Sealing solution in the US and can be found at Walmart. Be sure to shop online where you can find them at the following Rollback prices: FoodSaver® FM5200 Vacuum Sealing System – $142.99 (original price $169) – from 9/15 – 12/22 and the FoodSaver® 11″ x 16′ Vacuum Seal Roll, 2 Pack – $15.99 (original price $17.98). Offer available from 9/15 – 12/22, online only.

Homemade Pumpkin Pasta Alfredo

Yield:

Our Homemade Pumpkin Pasta Dough recipe is freezer friendly and takes just five minutes to make.

Ingredients

12 oz. fettuccine pasta
3 tbsp. butter
2 tbsp. fresh sage leaves, finely chopped
4 garlic cloves, minced
1 cup Simple Truth Organic™ Solid Packed Pumpkin
2 ½ cups Harris Teeter Heavy Cream
½ cup HT Trader’s Grated Parmesan Cheese

Instructions

To the food processor, add flour, salt, egg and yolks, nutmeg, and pumpkin puree. Pulse until well blended. With the motor, drizzle in water through the pour-in spout until the dough forms a dry ball. You'll need just a tablespoon or two. Don't let the dough get sticky.
Remove the ball dough from the food processor and place on a clean surface. Knead the dough into a smooth bowl and dust with flour. Repeat the process for as many batches as you would like. At this point, you can move on to making the pasta or seal your dough in bags made with the FoodSaver® 11" x 16' Vacuum Seal Roll.
At this point, place the sealed pasta dough in the freezer. When you're ready to make pasta, allow the dough to thaw completely and come to room temperature before cutting.
Cut dough into four equal pieces, and cover three pieces with a towel while you roll out the fourth piece until 1/4 inch thick with a rolling pin. Using the widest setting on pasta roller, put dough through.
Do each setting twice until you’ve reached your desired pasta thickness (I like setting 5). Then, using a knife or a pasta cutter, cut pasta to desired width. Dust with flour and lay out on a pasta drying rack or on baking sheets in loose nests. Continue with additional dough pieces.
Bring large pot of water to a rolling boil. Drop in noodles and cook 2-3 minutes until al dente. Watch it! It happens fast! Drain.
Meanwhile, in a large skillet, melt butter over medium heat then add garlic and sage to the skillet. Saute until fragrant, about 1 minute. Add the pumpkin and cream. Simmer until thickened and is just about to boil. Turn off the heat and stir in the cheese.
Toss the pasta with the sauce and serve immediately. Garnish with extra sage leaves, if desired.