In a large bowl, stir together flour, pumpkin purée, oil and salt until well combined.

Transfer onto a working surface and knead the dough for about 8 minutes. Form a ball and wrap in a plastic. Let it chill in the refrigerator for 30 minutes.

Prepare the pasta. Divide the dough into 2 portions. You can save one portion for later use.

If you don't have a pasta machine, place the 1 portion of dough on a floured working surface and use a rolling pin. Roll thinly and try to form into a rectangular shape. *Important: You have to keep dusting both surfaces with flour while rolling.

Loosely roll it up and use a sharp knife or a pizza cutter to cut your pasta into long strips. Separate the strips with your fingers.

When ready to use. Bring water and salt to boil in a large pot. Add pasta and cook for 3 minutes then drain with cold water. It's important that you set a timer to cook the pasta so that you do not overcook it.