fresh pumpkin (or butternut squash) rind removed and cooked (canned works just as good)
pinch of salt
1 1/4 c
flour (more as needed if dough is soft)
BUTTER & SAGE SAUCE
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sage leaves, finely chopped
1Using your hands, mix the pumpkin, salt and flour in small amounts until you have a soft pliable dough. Roll into 1/2" ropes, cut each rope into 3/4" pieces. Then using your thumb, roll each piece down the smooth side of a small hand grater to form the characteristic bumpy pattern on one side and a dimple on the other.
2Cook in salted water and when they float to the top they are done (about 6 to 8 minutes). Then can also be frozen in airtight bags for a later use.
3Butter & Sage Sauce:
Melt 1 stick of butter with chopped sage leaves, add brown sugar.