Here is a simple five-step method to make 2-ingredient pumpkin noodles at home, even if you have never made noodles from scratch. Noodles do not always need a packet, a pot of boiling water or a long list of ingredients. With just pumpkin and a little flour, you can make soft, golden noodles at home in under half an hour, and the whole thing feels lighter than the usual instant bowl. Pumpkin brings natural sweetness, a gentle colour and plenty of fibre, while the flour holds everything together. It is also a clever way to use up that half pumpkin sitting in the fridge.
Divide the dough into two or three portions and roll each one out on a floured surface until it is thin, about two millimetres thick. Dust the top with flour, fold the sheet loosely and slice it into thin strips with a sharp knife or a pizza cutter. Unfold the strips and toss them lightly in flour so they do not stick together. You can also use a pasta machine if you have one at home. Do not worry if the strips look uneven. Homemade noodles are meant to look that way. Drop the noodles into boiling salted water and cook for two to three minutes, until they float to the top. Drain and toss them straight away while they are still warm. For a light bowl, stir-fry them with a little oil, garlic, black pepper and your favourite vegetables. Or keep it simple with olive oil, chilli flakes and a sprinkle of cheese. Serve hot, as the noodles are softest right after cooking. Leftover uncooked noodles can be dried or frozen in a single layer for later.
This article is intended for general informational and cooking purposes only. Results may vary with the type and moisture of the pumpkin, the flour used and individual technique. People with food allergies, gluten sensitivity or specific dietary needs should check ingredients and consult a doctor or dietitian before trying this recipe.