Homemade Pumpkin Pasta

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Combine the flours and salt in a bowl. Make a well in the center and add the pumpkin purée. Mix together with a fork as well as you can. Use your hand to incorporate the remaining flour.
Turn the dough out onto a floured surface and knead for 7 minutes, until smooth and elastic. Divide in half. Let the dough rest for 20 to 30 minutes.

Follow the directions to first flatten each portion of dough and then cut into noodles *(see Note). Sprinkle the cut noodles with flour and toss them all together into a pile. Repeat with the next portion of dough.

On a lightly floured surface, roll out the first portion of dough with a rolling pin as thinly as possible into a (more or less) rectangle, approximately 2 millimeters thick. Dust the surface of the dough with flour and roll the dough it up into a loose log. (The flour will prevent the dough from sticking to itself as you roll.) With a sharp knife, slice the log into ¼-inch wide pieces. Unroll the noodles, sprinkle on flour and toss them all together into a pile. Repeat with the next portion of dough.
Boil in a pot of generously salted water for 1 to 2 minutes or until al dente (tender but firm to the bite). Drain immediately in a colander, toss with your favorite sauce and serve.

Cook the pasta immediately. If you do store it in the refrigerator to cook later, first dust it very generously with flour as it sticks together.
Cook it quickly—in a couple of minutes—and do not overcook it. When it floats to the top of the pot, test a piece.
If you do use a pasta machine to make linguine, roll it a bit thicker than usual. My machine runs from 0 (thick) up to 9 (very thin). I stopped rolling at 5. Usually I go up to 7.
Tweak this recipe and experiment. If you don’t have semolina, use only all-purpose flour. If you don’t have all-purpose, use only semolina.
Don't skip the resting phase. Resting the dough helps the gluten form, which prevents the pasta from falling apart when you shape it. It also gives you time to make pasta sauce.