Homemade Sweet Potato Pasta

Ingredients

• 200 g Sweet potato (steamed then reduced to a smooth purée)
• 300 g T80 wheat flour (semi‑whole wheat) (sift before use)
• 2 tbsp Extra virgin olive oil (for the dough and cooking)
• 1 tsp Fleur de sel (adjust to taste)
• ½ tsp Ground black pepper (freshly ground preferably)
• 1 piece Shallot (thinly sliced)
• 100 g Green asparagus (cut into 2 cm pieces)
• 100 g Button mushrooms (sliced)
• 1 piece Carrot (grated or cut into julienne)
• 1 tsp Herbes de Provence (optional)
• ½ tsp Fresh thyme (chopped)
• ½ tsp Cumin seeds (optional, for curry flavor)
• to taste Additional black pepper (for finishing)

Instructions

1. Cooking the sweet potato

   Peel the sweet potato, cut into large dice and place in the steamer basket. Steam for about 20 minutes, until very tender.

   Time: PT20M

   Temperature: 100°C

2. Make the sweet potato purée

   Transfer the cooked sweet potato to a bowl, add 1 tbsp olive oil, a pinch of fleur de sel and a turn of pepper. Blend or mash with a fork until a smooth, homogeneous purée is obtained.

   Time: PT5M

3. Prepare the dough

   In a large bowl, sift the T80 flour. Make a well in the centre and pour in the sweet potato purée. Start mixing with a spoon, then knead by hand until the dough forms a homogeneous ball with no dry flour traces.

   Time: PT10M

4. Form the noodles (log)

   On a lightly floured work surface, roll the dough into a long log about 2 cm in diameter. Cut the log into 2 cm sections, then shape into small noodles using a knife or kitchen scissors.

   Time: PT5M

5. Prepare the vegetables

   Thinly slice the shallot, cut the asparagus into sections, slice the mushrooms and grate the carrot. Set aside in a bowl.

   Time: PT5M

6. Cook the pasta

   Bring a large pot of salted water to a boil. Drop the noodles and cook 2‑3 minutes, until they rise to the surface.

   Time: PT3M

   Temperature: 100°C

7. Drain and set aside

   Drain the pasta in a colander and keep it warm immediately.

   Time: PT1M

8. Sauté the vegetables

   Heat 2 tbsp olive oil in the pan. Add the shallot, asparagus, mushrooms and carrot. Sauté for 5 minutes over medium heat, stirring regularly. Season with Herbes de Provence, thyme, cumin (if used) and adjust salt and pepper.

   Time: PT5M

   Temperature: 180°C

9. Pan‑fry the pasta

   In the same pan, add a drizzle of olive oil if needed. Add the drained pasta and fry for 2 minutes, stirring so they become lightly crisp on the outside.

   Time: PT2M

   Temperature: 180°C

10. Combine and serve

    Fold the sautéed vegetables into the pasta, give a final mix, adjust seasoning and serve immediately with a turn of fresh pepper.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

60 g

Fat

8 g

Fiber

5 g