Gluten Free Sweet Potato Pasta


  • 1 cup Healthier Way Sweet Potato Flour plus extra for dusting
  • 1 tablespoon corn starch
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 tablespoon olive oil


  1. Place all the ingredient in a bowl and combine to form a dough, alternatively put the ingredients in a food processor. Put dough onto a flour dusted surface and knead for 3 minutes until smooth. If the dough is sticky add some extra sweet potato flour until it is smooth.
  2. Cut the dough into 4 pieces. Take one piece and press it out with your fingers until you have a rectangular shape.
  3. On the widest setting on your pasta maker roll the dough through it, if it sticks lightly dust with sweet potato flour. Once rolled fold in half and roll through again. Repeat 4 – 5 times until you have a smooth sheet of rectangular dough.
  4. Reduce the setting by one and roll the sheet through twice, again lightly dust if it sticks. Continue to reduce the thickness and roll through twice until you have a sheet of dough around 2 mm thick, handle carefully as it may tear. Do not use the thinnest settings on your pasta maker as the dough will tear.
  5. Now turn the dough into whatever form of pasta you like, please refer to your pasta maker instructions.
  6. Repeat for the remaining three pieces of dough.
  7. To cook place in a pan of lightly salted boiling water for around 3 – 4 minutes. To store pasta, allow to dry for 6 hours and place in an air tight container.