Making pasta by hand feels a little nostalgic. I may not be Italian nor have I been to Italy, but I’ve consumed enough food media to associate “from scratch” with older and “simpler” times when everyone loved and respected food, ate from the earth and were generally purer and better than us.
Sarcasm aside, homemade pasta can be enjoyable to make and eat. This sweet potato version popped up on my newsfeed just at the right time. I needed a recipe to use up the two sweet potatoes that had been staring at me accusingly from the counter for the past week. The recipe itself is only two ingredients: sweet potato and flour, making more vegan friendly than traditional homemade pasta recipes.
While rolling the dough by hand in batches, I promised myself to never make pasta from scratch again. Till I tasted it later. My advice: procure a pasta roller. Fresh handmade pasta is very good but very painful to roll by hand.
- 2 medium sweet potatoes
- 3 cups flour
- Roast the sweet potatoes at 400 degrees F for about an hour, till the potatoes are cooked through. Allow the potatoes to cool to room temperature. Peel or scoop out the flesh into a food processor and puree.
- Measure out 1.5 cups of the sweet potato (if you have more or less, adjust the amount of flour you're using so that it is double the volume of the sweet potato puree). Place in the food processor with the flour and pulse until a dough forms. Turn out onto a lightly floured surface and knead for 2 to 3 minutes. Wrap tightly in cling film and rest in the refrigerator for one hour and up to 2 days.
- To make the noodles, roll the dough by hand on a well-floured work surface, or through a pasta maker to about ¼-inch thickness. Cut into desired shape.
- To cook the noodles, bring a large pot of water to a boil and cook for 3 minutes. Toss with desired sauce and serve.