Gluten-free Pumpkin Reginette

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

Dish Main Course
Prep Time 40 minutes
Cook Time 40 minutes
Resting Dough 20 minutes
Total Time 1 hour 20 minutes
Servings 4 Persons
Author Gloria Corazon Sommer


  • 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


  1. 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.

  2. 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.

  3. Using the pasta machine, make the reginette, dust with flour and allow to dry.

  4. 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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