Recipe: Pumpkin “Striganci” – A Simple Homemade Classic with a Modern Twist

When autumn brings its bounty of pumpkins, it’s the perfect time to try something a little different — tender, slightly sweet pumpkin “striganci” (hand-cut pasta pieces). Made from just a few humble ingredients, this dish has a rustic soul but endless serving possibilities. Tossed with fragrant garlic and onions, fresh arugula and tangy goat cheese, it’s a quick, satisfying meal that celebrates autumn’s flavors 🍂

Ingredients (Serves 4)

For the striganci:

• 650 g hokkaido pumpkin (peeled and deseeded)

• 600 g all-purpose flour

• 1/2 tbsp salt

For serving:

• 2 tbsp olive oil

• 2 garlic cloves

• 1 red onion

• 1 handful fresh arugula

• Salt and freshly ground pepper, to taste

• Fresh goat cheese (optional)

• Chili flakes

Instructions

1. Make the dough

1. Halve the pumpkin, scoop out the seeds, peel it, and cut into small cubes.

2. Boil until tender (about 15 minutes), then drain and mash into a smooth purée.

3. Add the flour and salt, knead into a soft, elastic dough and let it rest for 20 minutes.

2. Cook the striganci

4. Bring a large pot of salted water to a boil.

5. Cut off a piece of dough and, using kitchen scissors, snip small strips (~3 cm long and 1 cm wide) directly into the boiling water.

6. Cook for about 4 minutes, then drain and rinse briefly under cold water to prevent sticking.

To serve

1. Gently sauté the chopped red onion and garlic in olive oil until fragrant.

2. Add the cooked striganci, season with salt, and toss briefly.

3. Stir in the arugula, then serve topped with chili flakes and crumbled goat cheese.

💡 Tip: Striganci are also great served simply with butter and herbs as a side to roasted meat or mushroom sauce. Add toasted walnuts or crispy pancetta for a heartier dish.

 

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❓ FAQ – Pumpkin and Autumn Cooking

1. Which type of pumpkin is best for cooking and baking?

Hokkaido pumpkin is one of the best choices — its skin is thin and edible when cooked, and it has a naturally sweet, rich flavor. It’s perfect for soups, purées, gnocchi, and even desserts.

2. Do I always need to peel hokkaido pumpkin?

No. The skin becomes soft and edible once cooked. If you want an extra-smooth purée, you can peel it, but it’s not necessary.

3. Can pumpkins be frozen?

Yes. Cooked or roasted pumpkin can be puréed and frozen in small portions. Freezing raw pumpkin is not recommended because of its high water content, which makes it mushy once thawed.

4. How long can I store a pumpkin at room temperature?

Whole pumpkins can last for 2–3 months in a cool, dry place. Once cut, they should be refrigerated and used within a few days.

5. Why is pumpkin a great addition to an autumn diet?

Pumpkin is seasonal, local, and versatile. It’s rich in fiber, beta-carotene, and vitamins C and E, yet low in calories — making it ideal for a balanced autumn diet.

6. How can I tone down the sweetness of pumpkin in savory dishes?

Add acidity and contrast with lemon juice, garlic, pepper, tangy dairy (like yogurt or sour cream), or fresh herbs like sage or thyme. Roasting pumpkin at a high temperature also gives it a deeper, caramelized flavor.

7. Can pumpkin be used in desserts?

Absolutely! Pumpkin is excellent in cakes, muffins, pancakes, brownies, and even ice cream. Puréed roasted pumpkin (especially hokkaido or butternut) works best for baking.