Gluten-free Pumpkin Reginette
Autumn is pumpkin season! 🧡 At the moment I love to try out recipes with pumpkins. There are no limits for being creative. For my gluten-free Reginette Pasta I also used the Hokkaido Pumpkin. I first cooked this pumpkin in the oven for 25-30 min. then pureed it, let it to cool and then added it to my pasta dough. As topping I diced some of the Hokkaido pumpkin and fried it in a frying pan with garlic and butter.
Gluten-free Pumpkin Reginette
Ingredients
- 60 gr. Tapioka Flour
- 30 gr. Buckwheat Flour
- 80 gr. Potato Flour
- 50 gr. Rice Flour
- 4 pcs Eggs
- 4 Tbsp. Olive Oil
- 1 Small Hokkaido Pumpkin
- 25 gr. Ground Psyllium Seed Husks
- 1 Pinch Salt
- 1 Pinch Pepper
- 2 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 2-3 Gloves Garlic
Instructions
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First wash the Hokkaido pumpkin. Cut 3/4 of the pumpkin into strips, bake with salt, pepper and a little olive oil in the oven for 25-35 min. at 180 degrees circulating air. Take out and puree finely in a blender and let cool down.
Cut the other 1/4 into small cubes and set aside.
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For the pasta dough, mix all the flours, salt, pepper, eggs and olive oil. Add the pureed pumpkin and knead into a dough. Let the dough rest for 20 minutes.
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Using the pasta machine, make the reginette, dust with flour and allow to dry.
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For topping, fry the pumpkin cubes with butter, garlic and herbs and add a little olive oil.
Enjoy it & I’m looking forward to your comments about my gluten-free pumpkin reginette pasta and let me know how your version of this recipe turned out!
♡ Gloria Corazon Sommer
P.S. Made my Recipe? Tag your post with @corazonfood or #corazonfood on Instagram!
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