In a large bowl mix flour and fine semolina. Add the eggs and stir with the help of a fork.
Gradually add the pumpkin puree as you may not need to add the whole quantity. It depends on the flour.
Knead for 5 minutes or until dough can be uniform when squeezed. If the dough looks particularly tough, add a teaspoon or two of pumpkin puree.
Wrap the dough with a bee wrap and refrigerate for at least 30 minutes.
By using pasta cutter or a sharp knife cut the dough into 4 equal pieces. Press and flatten one piece of dough in order to be able to come through the rollers of a pasta machine. Dust the rollers with some flour and feed the dough through them.
After rolling, dust of excess flour and then fold the rolled dough into thirds. Lightly dust with more flour as needed, then feed the dough through the rollers again. Repeat this rolling and folding process once or twice more until the dough is smooth. Once smooth, stop folding and start increasing the roller settings one at a time until the desired thinness is achieved.
For fettuccine pasta, I recommend going up to 6 or 7. Then feed the piece of dough into the fettuccine cutter.
If you do not have a pasta machine, you may cut the pasta with a sharp knife.
Boil the fresh pasta in salty water for 2 to 3 minutes.
Serve with sauce and prosciutto chips.