Tag Archives: sweet potato pasta

Sweet Potato Pasta

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Sweet Potato Pasta with Beet Hummus a light Tahini drizzleI was feeling creative this week and made a sweet potato & Moroccan spice  pasta with beet humus and a tahini drizzle. The colors are amazing, and the flavors are too.
I promised my source that I wouldn’t publish the beet hummus recipe at this time, since it is part of a research project on beets’ nutritional benefits, but I will try to at a later date.

Ingredients
  • 2 cups flour
  •  pinch salt
  • 3 eggs (at room temperature)
  • 1 Tbsp olive oil
  • ½ cup baked sweet potato
  • ½ tsp Moroccan spices (Ras el hanout or رأس الحانوت )
Step 1, Sifting: Measure out the dry ingredients (flour & salt) into a sifter. Sift (I’ll bet you didn’t see that coming). You can do this the traditional way, onto a clean Sweet Potato Pasta3surface, or the easy way, into a large bowl.
Step 2, blending: in a food processor or blender, add your sweet potato and spices and chop it to a fine paste. Add the eggs and oil and blend. Put this mixture in the well in the flour.
Sweet Potato Pasta4Step 3, People, people who knead pasta: When mixture becomes too thick to mix with a fork, begin kneading with your hands or your bread hook. Knead dough for 8 to 12 minutes, adding flour as it will take it—the final bit by hand even if you are using a machine. The dough will be harder than bread dough, and smooth and flexible.

Step 4, let it sit: Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

Step 5, Roll on: Roll out the dough with a pasta machine or a rollingSweet Potato Pasta5 pin to your desired thickness. For the ravioli, I rolled it to about a millimeter. For long Pasta, I prefer it pretty thin. Cut into your favorite style of noodle.

Step 6, cooking: Bring water to a boil in a large pot and add salt. Cook the pasta until al dente, 1 to 8 minutes depending on thickness. Drain, treat, and eat.