Pumpkin Pasta Dough

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Leite's Culinaria


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1/3 cup pureed cooked pumpkin or winter squash, such as buttercup or kabocha (or substitute canned pumpkin puree)

2 large or extra-large eggs

2 to 2 1/4 cups “00” flour or unbleached all-purpose flour

2 tablespoons semolina flour, plus more for the work surface

3/4 teaspoons fine sea salt

Pinch freshly grated nutmeg

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