Using Vegetables is such a fun and delicious way to add colours and taste to your homemade pasta. Today, I made Sweet Potato Pasta from Scratch, and here is how I did it!
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Making Pasta at home is seriously addictive! It may not be the quickest / most convenient dish to make but it is oh so satisfying.
Homemade Pasta are not only way more delicious than any pasta you could buy from a supermarket, they are also a great way to fulfil your creative cravings.
If you have ever wondered how to make Pasta with Sweet Potato, this article is for you!
What I love most about making Pasta from scratch is it allows me to try new flavours, colours and associations. Using vegetables in your pasta dough is also a great way to hide veggies for picky eaters!
In many ways, making homemade pasta is very similar to baking a cake.
Plus, how satisfying is it also to know you made something from scratch, at home, in your kitchen?
If this is your first time making Pasta at home, don’t feel intimidated. It is way easier than it seems!
Make sure to read my 10 Tips to Make Fresh Pasta at home if it is your first time making pasta at home.
Homemade Pasta From Scratch
When I made Beetroot Pasta a couple of month ago, it opened my mind to the infinite possibilities of homemade pasta. Why stick with traditional Egg Pasta (even though delicious as well) when you can try any colour of the rainbow?
So to continue on the colour spectrum, Orange was the star of the week. To enhance the orange colour even more, I added a little bit of Turmeric Powder to the dough. Turmeric is a great spice to use in any of your dish for its taste, strong orange colour and known health benefits.
I had thought of two ways to make orange pasta: Pumpkin and Sweet Potato. Because I was planning on making Gnocchi first, I went for the (Sweet) Potato option.
I also made a few different things with the homemade Sweet Potato Pasta dough like Tagliatelle and Ravioli. Funny enough, the recipe wasn’t quite right for the Gnocchi. But don’t worry, this recipe was absolutely perfect for Tagliatelle, Spaghetti, Ravioli, or any other thin pasta you can think of!
How to make Pasta at home
The recipe I am sharing today is for a basic Sweet Potato Pasta dough. With this dough, you can pretty much make any type of Pasta you’d like. I will not explain how to make Ravioli or Tagliatelle as I already detailed the exact process here, so make sure you read that article if this is your first time making Homemade Pasta and you are unsure of how to start!
To make the Sweet Potato Noodles, I used my beloved Pasta Machine. Even though it is possible to make Pasta without one, I highly recommend using Pasta Machine.
It will make your life so much easier, give your pasta the right thinness and make them look uniform as well. You may think that a Pasta Machine is super expensive and a waste of money, but you can actually find one for any type of budget. You can even find some for less than 25$ like this one; a great starting point!
With the Sweet Potato Pasta Dough, I made a few different recipes. First, some Sweet Potato Tagliatelle. I cooked them with a very simple Tomato Sauce and topped with some Goat Cheese and Fresh Rosemary.
A very simple dish, but sometimes the most delicious ones are the most basic ones! Making a sauce that was not too strong was the perfect way to make the Tagliatelle shine.
Secondly, I made Sweet Potato Ravioli. They were probably my favourite of the bunch! To make the ravioli, I also used my Pasta Machine to get a nice, thin ravioli sheet.
I prepared the filling then used a Ravioli Cutter Stamp to create a pretty ravioli shape. I highly recommend using a Ravioli Cutter Stamp to make sure you seal the Ravioli right.
You don’t want your filling to leak everywhere when you cook the Ravioli! Compared to the Pasta Machine, the Cutter Stamp is on the cheap side with prices anywhere from 5$ up.
I filled the Sweet Potato Ravioli with Roasted Eggplants, Goat Cheese, Pine Nuts and Fresh Thyme. I love using Goat Cheese in Ravioli because they bring a nice ‘pop’ of flavour. I had already used some with my Beetroot Ravioli and knew it was a winner!
These Sweet Potato Ravioli were seriously addictive and I was disappointed to only have enough for one meal. I won’t share the whole recipe here but let me know if you would like me to do a separate article for it.
More Savoury Recipe Ideas:
- Healthy Zucchini Muffins with Goats Cheese
- Tomato Galette with Basil and Feta Cheese
- Moroccan Spiced Roasted Pumpkin Quinoa Salad
- Beetroot Pasta 3-ways
Sweet Potato Noodles Recipe:
Sweet Potato Pasta From Scratch
Ingredients
- 2 small Sweet Potatoes, about 2 cups mashed
- 3 Eggs , at room temperature
- 3 cups Plain Flour
- 1 teasp. Salt
- 1 teasp. Turmeric Powder, Optional
Instructions
- Peel and cut the Sweet Potatoes in small cubes.Bring some water to a boil in a large saucepan and cook the Sweet Potatoes for about 20 minutes until soft.Drain well, then mash the Sweet Potato into a puree. Set aside to cool down.
- In a bowl, mix the Beaten Eggs, Sweet Potato Mash, and Salt.
- Place the Flour on your clean kitchen bench to make a mound, then create a well in the centre of the Flour.Pour the Sweet Potato mixture into the well, then start incorporating the flour into it by starting from the centre of the well. Make you way to the border of the mound while mixing with your fingers.
- When all the Flour has been incorporated into the dough, knead it on your kitchen bench for about 5 minutes (that will be your daily workout!). Add more flour as you go if you find the dough to be really sticky.Create a ball with the dough then cut it in 6 equal parts.
- Use straight away to make Spaghetti, Tagliatelle, Ravioli, or any other kind of pasta.If you make this dough in advance, sprinkle the cut dough with a little bit of flour and cover with a tea towel until ready to use. You may need to rework the dough a little bit to soften it if you have left it out for a while.
I’m so excited to try this. I have one question though, do you think it would be okay to freeze it ahead and defrost when needed?
Hi Sharn, I have never tried to freeze pasta dough before so I cannot say for sure, but I read that many people do freeze it – either in a ball and unshaped, or rolled and shaped then frozen. Let me know how you go!
Question, can I use an unrefined flour? My husband and I have to eat as “natural” as possible due to severe gut and autoimmune issues, RA. We try to eat vegan but slip up. Sweet Potato is a main food source in our diet. The McDougall Diet of starches, etc.
Any help, would be appreciated.
Thanks,
Janice
Hi Janice, I have never made this recipe with unrefined flour so unfortunately, I cannot say for sure. On principle, I don’t see why not, but you may have to tweak the recipe a little bit to get the right consistency. The good thing with making pasta is that you can always add a little bit of flour or liquid as you roll them if you think they dont have the right texture. Hope that helps, and let me know how you go!
Hello! Could I make this recipe using wholemeal flour?
Thanks 🙂
Hi Kelly, I’ve never tried to make pasta with wholemeal flour so I cannot say for sure. Wholemeal flour does tend to make doughs more ‘dry’ and it contains less gluten than plain flour, so you might need to adjust quantities to make it work. I have read that if you want to use wholemeal flour, you will get the best results by using a mix of wholemeal + another flour instead of 100% wholemeal. Hope that helps!