How to Make Sourdough Pasta + 3 Pumpkin Desert Ideas | Salty Sweet Recipes

How to Make Sourdough Pasta

Today I'll show you how to make Sourdough pasta from scratch, and 3 SUPER EASY deserts using pumpkin pie filling!

Anyone who knows me well has been graced with the opportunity to tease me over this one strange eating habit of mine.... I ALWAYS eat something sweet and salty together. Like, always. While I don't go so far as to eat both in the same bite, unless it is salted chocolate caramels from Costco (I love you <3) I DO love to have cheese and crackers with a side of grapes. Or eat my desert and my dinner at the same time.

If someone in my family hands me a sweet snack, I'm sneaking off to the fridge for a piece of cheese to go with it. And for me, "let them eat cake!" is more like "let them eat cake and chips!" That is what inspired my Salty Sweet Recipes series! In this series I will share a savory recipe, as well as deserts all at once! Because who doesn't love dinner and a treat? And why go searching when you can have both in one post?

Today's Recipes
Sourdough Pasta + 4 Pumpkin Deserts for Fall

Let's start with the Pasta shall we? As the warm spring month drew to a close, I celebrating by making sourdough pasta with my first batch of duck eggs. The grass outside....HAHA I got you didn't I? Don't stress friend. I'm a no BS kinda foodie. I'll just get right to the recipe below!

Sourdough Pasta with Fresh Duck Eggs

Serving Size:
4
Time:
1 hour
Difficulty:
Intermmediate

Ingredients

  • 1/2 cup sourdough start
  • 1 & 1/2 cup flour
  • 2 duck eggs or 3 chicken eggs

Directions by Hand

  1. 1.Combine starter and eggs.
  2. Create a well with two and a half cups flour on a flat work surface.
  3. Pour egg/start into center of well, mix in flour a little at a time without breaking the well until soft dough forms. Don't use all of the flour.
  4. Let the dough rest in the fridge for at least 30 mins or even overnight!
  5. Roll and shape! When you're ready to cook boil it for 1-3 minutes depending on thickness of noodle.

Directions in Kitchen Aid

  1. Add all ingredients to bowl.
  2. Use dough hook and mix on low until it forms a ball.
  3. Remove the ball and kneed by hand until smooth.
  4. Rest in the fridge for at least 30 mins or overnight.
  5. Roll and shape, and cook the same amount of time as the instructions above.

I do love a good pasta recipe! In fact, pasta is my favorite food to make and eat! I'm completely obsessed, and am known to eat it for days in a row. I mean, Italians do it right? Why can't I! However, it is now time for the yummy fall pumpkin deserts! These are SUPER easy and so much fun! All you have to do is combine a few mixes! The perfect easy deserts for a more time consuming dinner like homemade pasta!

Now for Desert! | 3 Easy Ways to Use Pumpkin Pie Filling!

The Pumpkin Pie Filling Overload!

Once upon a time, I ended up with a looooot of canned pumpkin pie filling that I needed to use up! There’s something about baking in fall. I live in a warmer climate so fall means leaving the windows and doors open so the crisp autumn air can flow in. Usually I have at least two candles going at once, and the oven hot and ready to bake some goodies! Let's get to baking!

Pumpkin Streusel Bundt Cake

Serving Size:
8
Time:
50 mins
Difficulty:
Super Easy

Ingredients

  • 1 can Pumpkin pie filling
  • 2 cups Pre-made no bake cheesecake filling
  • Cinnamon Streusel muffin mix

Directions

  1. Preheat the oven to 350F then butter and flower your Bundt cake pan.
  2. Pour dry ingredients into a bowl.
  3. Stir in wet ingredients (cheesecake and pumpkin pie filling)
  4. Pour into your pan and bake for 45 minutes in the preheated oven!
  5. If you like you can add a simple powdered sugar glaze on the top, but we found this was much like a coffee cake and didn't need it!

Baked Pumpkin Cheesecake

Serving Size:
8
Time:
1 hour
Difficulty:
Easy

Ingredients

  • 3 eggs
  • 1/4 cup of flour
  • 8 oz Philadelphia No-Bake Cheesecake Filling
  • 1 Can of Pumpkin Pie Filling
  • 2 Graham Cracker Crust Pie Shells

Directions

  1. Preheat the over to 325-350F
  2. In a bowl combine all the wet ingredients
  3. Add the flour and stir until combined.
  4. Pour into pie crusts and bake for 50-60 mins until firm in the center.

Pumpkin Chocolate Chip Cookies

Serving Size:
12
Time:
30 mins
Difficulty:
Easy

Ingredients

  • 1/2 Can Pumpkin Pie Filling
  • Spice cake mix
  • Chocolate Chips

Directions

  1. Preheat the oven to 350F
  2. Mix the pumpkin pie filling and spice cake mix together.
  3. Add Chocolate Chips
  4. Scoop onto a parchment paper covered cookie sheet
  5. Bake for 18-20 mins or so. (Keep an eye on them!)

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