Black Pasta with Pumpkin Cream Sauce Recipe

Ingredients

For the Black Pasta Dough

• 2.25 cups pasta flour or all-purpose flour
• 4 large eggs
• 2 tablespoons food-grade activated charcoal
• 1 teaspoon water

For the Pumpkin Cream Sauce

• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 0.75 cup pumpkin purée
• 1 cup milk
• 1 cup cream
• 0.75 cup fresh grated Parmesan
• 0.5 teaspoon salt
• 1 pinch white pepper

Instructions

Making the Black Pasta Dough

1. Mix the activated charcoal with 1 teaspoon of water and let it dissolve.
2. Create a mound with your pasta flour on a clean work surface and make a well in the center.
3. Crack the eggs into the well and add the activated charcoal mixture.
4. Using a fork, beat the eggs gently and begin incorporating the flour from the sides of the well.
5. Once the dough comes together, knead for about 10 minutes until smooth and elastic.
6. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Rolling and Cutting the Pasta

1. Divide the rested dough into quarters.
2. Working with one quarter at a time, flatten slightly and pass through a pasta roller, starting at the widest setting.
3. Fold the dough in half and run it through again, repeating 4-5 times to knead the pasta.
4. Continue passing the dough through progressively thinner settings until you reach your desired thickness.
5. Cut the pasta sheets into your desired shape or use a pasta cutter for fettuccine or pappardelle.
6. Place cut pasta on a lightly floured surface or drying rack until ready to cook.

Making the Pumpkin Cream Sauce

1. Melt the butter in a large saucepan over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Sprinkle the all-purpose flour over the garlic and butter, stirring constantly for about 1 minute to create a roux.
4. Gradually whisk in the milk and cream, stirring constantly to avoid lumps.
5. Stir in the pumpkin purée and mix until smooth.
6. Add the salt and white pepper to taste.
7. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
8. Remove from heat and stir in the fresh grated Parmesan until melted and fully incorporated.

Cooking and Serving

1. Bring a large pot of salted water to a boil.
2. Add the fresh black pasta and cook for 3-5 minutes, depending on thickness, stirring occasionally.
3. The pasta is done when it rises to the surface and tastes tender.
4. Drain the pasta, reserving a cup of pasta water.
5. Toss the hot pasta with the pumpkin cream sauce, adding pasta water as needed to reach desired consistency.
6. Serve immediately, garnished with additional Parmesan and a crack of black pepper.

Notes

• If you don't have a pasta roller, you can roll out the dough by hand using a rolling pin.
• The pasta can be made ahead and dried, then stored in an airtight container for up to a week.
• For a lighter sauce, use half-and-half instead of cream.
• The vibrant black color comes from the activated charcoal and is completely food-safe when using food-grade charcoal.