Kindergarten is hard. There are a lot of kids with a lot of germs who need to learn a lot of things. Last week, my mom was in the classroom modeling everything she knows regarding 5-yr old behavior management. Thank goodness, because it’s been a long time since I’ve worked with the little ones. But after one day of repetitive, non-expressive, repetitive, non-expressive, repetitive, non-expressive… polite requests, they got the hang of it. Now, we are fully in the swing of things, and school is on a quick upswing towards the rest of the year.
With the beginning of the school year inevitably comes the feeling of fall, football, pumpkin spice-scented candles, and one of my favorite things: comfort food. I tend to try and create comfort food in a more healthy way, but there are some things that you can’t get away from, like, pasta. Pasta is awesome. Although I know pasta can be healthy when it’s eaten in appropriate 2000-calorie serving sizes, blah, blah, blah, but really, how often does that happen?
So that spurred on the Whole Wheat Sweet Potato Pasta. Easier than you’d think, with all the vitamins of sweet potatoes, the fiber of whole wheat, and the comfort-deliciousness-chewy-goodness-of-everything-you-crave-after-a-long-day-of-Y-E-L-L-O-W-spells-‘yellow’ that is PASTA.
Like I said, I’m so tired. There are many stories to share, but my throat is already starting to show signs of testing the beginning of the year immunity, and my bed is calling my name. I’ll promise to do a better job than last year at cooking and posting during the school year, and I also promise to tell the story of Rob and me paddle boarding with alligators. Until then, make and eat this pasta. It’s. Downright. Good. Enjoy and goodnight!
Whole Wheat Sweet Potato Pasta
(makes 4 servings)
- 2 c whole wheat flour
- – plus more for dusting
- 2 small-medium sweet potatoes, diced and boiled until very fork tender
- 2 whole eggs
- 1 tbsp extra virgin olive oil
After the sweet potatoes are cooked and cooled, put through a potato ricer, food mill, or shred with a heavy fork.
Pour the flour onto a clean stone counter, or wood board. Make a well in the middle, and add the sweet potato. Making another well in the potatoes, add the eggs, and the olive oil.
Using a circular motion with a heavy fork, slowly mix the eggs with the potato and flour mixture, adding the outside layers of flour into the middle of the mixture with your opposite hand. When the mixture starts to come together, start using both hands to combine, and kneed the dough for about 10 minutes. The dough should be soft, smooth, and elastic to the touch. Set aside for 20-30 minutes.
Meanwhile, set up your pasta roller (NOTE: if you don’t have a pasta roller, this dough will make a great gnocchi. Just roll into thin logs, and cut into 1-inch pieces). Roll until a “4”, and cut through a linguini cutter, or thinly cut with a very sharp knife.
Boil water with a handful of salt, and boil until the pasta reaches the surface, about 1-2 minutes (fresh pasta cooks much, much faster than dried).
Toss with a flavorful, light sauce – I like brown butter with freshly grated nutmeg, rosemary, mint, spinach, and a touch of Riesling. Add some rotisserie chicken for a protein packed meal.