We used our KitchenAid® Pasta Roller attachments to create a thoroughly satisfying Sweet Potato Fettuccine infused with the inviting flavor of Rodelle Vanilla Beans.


For the Pasta

  • 1 10 oz frozen sweet potatoes (steam for 3 - 4 minutes, until tender)
  • 4 large eggs
  • 4 cups all-purpose flour
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 tablespoon water

For the vanilla brown butter sage sauce

  • 8 tablespoons good quality butter
  • 6 leaves of fresh sage
  • ½ Rodelle Vanilla Bean, split and scraped

For the Pasta:

  1. Drain well and puree the steamed sweet potatoes.
  2. Place all of the ingredients into the bowl of a stand mixer (KitchenAid®, because we're using their pasta roller for this recipe. However, if you have another brand of mixer and/or pasta roller, the recipe will work with them as well).
  3. Using the paddle attachment, mix the ingredients on low speed for about 30 seconds.
  4. Exchange the paddle for the dough hook and knead for 2 minutes.
  5. On a lightly floured surface, knead the dough by hand for 2 minutes.
  6. Divide the dough into 8 pieces.
  7. Roll the dough per manufacturer instructions.
  8. To cook freshly made pasta, add 2 tablespoons of water to 6 quarts boiling water.
  9. Slowly add the pasta and cook at a boil for 2-5 minutes, depending on thickness of noodles.
  10. Cook dry pasta for 7 minutes.

Serve with brown butter sage sauce:

  1. In a small skillet melt 4 - 8 tablespoons butter (depending on how many servings of pasta you prepared).
  2. Add 6 leaves of fresh sage and heat until the butter is fragrant and nutty. Toss with the cooked pasta.
  3. Hint: If your pasta sheets are falling apart in the machine, just dust them with a bit of flour. Wrap and keep sections of dough in refrigerator until ready to roll.