Creating homemade pumpkin pasta is a rewarding endeavor. Here’s how to do it step-by-step:

1. In a large bowl, combine the flour and salt.
2. Create a well in the center and add the pumpkin puree, eggs, and olive oil.
3. Using a fork, gently whisk the eggs and pumpkin together while gradually incorporating the flour from the edges.
4. Once the mixture comes together, knead the dough in the bowl until it forms a ball. Transfer to a floured surface.
5. Knead the dough for 5–10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
6. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
7. After resting, divide the dough into four portions for easier handling.
8. Roll out one portion of dough using a pasta machine or a rolling pin, until thin enough to see your hand through it.
9. Cut the rolled-out dough into your desired pasta shape, such as tagliatelle or fettuccine.
10. Dust the cut pasta with flour to prevent sticking and set it aside while you repeat with the remaining dough.
11. In a pot of boiling salted water, cook the pasta for about 3–5 minutes, or until al dente.
12. In a separate pan, melt the butter over medium heat and add sage leaves, cooking until fragrant (about 2 minutes).
13. Drain the pasta and immediately add it to the sage butter sauce, tossing to coat.
14. Season with freshly ground black pepper and serve hot, garnished with additional sage leaves if desired.