I 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.
- 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 )
surface, or the easy way, into a large bowl.
Step 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 rolling
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.
Sounds wondeful!