Home RecipesLunches and Dinners Pumpkin Pasta With Whole Wheat Flour Recipe. Fibers And Nutrients In One Dish!

Pumpkin Pasta With Whole Wheat Flour Recipe. Fibers And Nutrients In One Dish!


If you like homemade pasta, today I leave you this pumpkin pasta with whole wheat flour recipe as a new alternative in your kitchen! A super easy whole wheat pasta to make and without complications! With all the smooth and sweet flavor of the pumpkin! A dough that is used both to make noodles and stuffed pasta.

There is nothing like fresh homemade pasta and more if you like whole wheat food. And what better way than learning how to make it knowing the ingredients used for it. This opportunity is a whole wheat dough made with pumpkin. Which becomes a wonderful option to add extra nutrients to those foods you love.

As is well known, pumpkin is a spectacular vegetable! Because in addition to containing almost no calories, it is a source of incredible nutrients for your body! This is another great idea not to argue with the kids and eat those vegetables. It is always convincing to transform them, make different foods that they know and usually see on a daily basis. This makes that difficult job a little easier for us!

This pumpkin pasta with whole wheat flour is used to make different types of noodles and to make stuffed pasta. Such as sorrentinos, ravioli, cappelletti, agnolotti, etc. Try doing this dough with different fillings the one of your preference and then tell me how they were!

That whole wheat cooking is not boring or torture! Dare to go out of the classic. Add flavor and color to your meals! Good start to the week!

Let’s talk about the recipe:

To make this whole wheat pasta you can use any type of pumpkin. The one you like the most or have at home. Remember that the more flavor it has, the better it will be. So try to choose one that is fresh and has good color. Usually the pumpkin I like to cook most is the cabutia, because it is very sweet and is fantastic in most meals!

There are several ways to cook pumpkin for such a recipe. Being able to be baked, steam or microwave. I think the best alternative to do it is in the oven, leaving it dry by losing its greater amount of water. Thus achieving all the flavor and nutrients concentrated in the pumpkin.

The way you cook squash is very important to make certain foods. Because if it is boiled for example, it will acquire a greater amount of water, it will lose nutrients and also some of its flavor. So it is always recommended to do it in a way that is convenient and does not ruin the recipe that you want to make with it.

Regarding the other ingredients, they are the same as in any egg pasta recipe. Very easy to find in any store and also accessible. So if you are from a large family, pasta is usually a great option. Because in addition to providing its nutrients, it provides great satiety.

You can prepare this dough on the table, in a bowl or in the food processing machine. In my opinion, preparing it in a food processor is a great advantage, you can puree it first and then mix the rest of the ingredients. Everything is done on the machine, it is simple, fast and very easy to do. If you don’t have one it doesn’t matter! You do it as usual and voila!

A very good idea is to take a day to prepare that pasta that is consumed in the month. Ideal for those who do not have so much time during the week and like to program their weekly menu.

Pumpkin Pasta With Whole Wheat Flour Recipe

Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇

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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.

Pumpkin Pasta With Whole Wheat Flour Recipe

Serves: 4 Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )


  • Whole wheat flour 500 g / 17,64 oz / 4 ¼ cups
  • Eggs 2
  • Pumpkin puree 150 g / 5.29 oz
  • Olive oil 2 tbsp
  • Water 2 tbsp
  • Whole wheat flour n/a


  1. Place the cooked pumpkin and make a puree.
  2. Add the eggs, the olive oil and the water. Mix.
  3. Incorporate the whole wheat flour little by little. Process until the dough comes off the bowl of the food processor.
  4. Wrap the dough in plastic kitchen wrap. Store in the refrigerator for 30 minutes.
  5. Stretch the dough, sprinkling with flour as much as necessary until the desired thickness is obtained. Make the type of pasta you like most. Cook in plenty of boiling salted water.


  • Consume before 3 days
  • Can be frozen (3 months)
  • Keep in an airtight container
  • A good way to recycle leftover pupmkin from a meal
  • If you do not have the noodle accessory, stretch the dough, sprinkle with flour, roll and cut with a sharp knife to the thickness you want.
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