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Homemade Sweet Potato Pasta
Fresh homemade pasta made with sweet potato purée and semi‑whole wheat flour, boiled then pan‑fried for a tender interior and a slightly crisp crust, served with seasonal vegetables sautéed in olive oil and seasoned with aromatic herbs.
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Cost Breakdown
Critical Success Points
- • Do not over‑work the dough to avoid it becoming too elastic
- • Cook the sweet potato until very tender to obtain a smooth purée
- • Sauté the pasta only 2 minutes in the pan to get a light crust without drying it out
Safety Warnings
- • Watch out for hot steam during steaming
- • Handle boiling water carefully to avoid burns
- • Hot oil in the pan can splatter; keep heat at medium.
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