• Add flour the bowl of a stand mixer and make a well in the center.
• Add the eggs, pumpkin, olive oil, fresh sage, and salt to to center of the flour.
• With the flat beater attached, mix everything together for 3-4 minutes. If the dough is too dry, add the water, 1 tbsp. at a time. You want the dough to be a little sticky. If it's too wet, add a little more flour.
• Then, switch to the dough hook and continue to work the dough for another 3-4 minutes.
• Turn dough onto a floured surface and knead by hand until it looks smooth. Form it into a ball and flatten with your hand. Cover and rest 20-30 minutes.
• After the dough has rested, cut it into 4 equal pieces.
• Work with one piece of dough at a time, while keeping the rest covered, and roll it through a pasta machine a couple times using setting "1."
• Lower the dial and continue to roll the pasta dough until the desired thickness is reached.
• Then, attach the cutting roller and use the fettucine roller to cut each piece of pasta dough.
• Lay the pasta out on wax paper or parchment paper and allow it to dry for about an hour.
• After an hour, you can use the pasta immediately, or twirl it into bundles to freeze.

To cook the pasta:

• Salt a pot of water and bring it to a boil.
• Add the pasta to the water and cook for 2-3 minutes.
• Drain and serve with your favorite sauce and pasta toppings.