Thanks for your feedback, Jeff!

Hi Patrice. I have never worked with sweet potato flour so cannot say. However, the flour needs to contain gluten so it will turn stretchy after kneading and won’t break easily when rolling the dough. Hope this helps!

Hi Sheryl. No, you are definitely not terrible at this! Homemade pasta dough can be pretty hard (stiff) and that is how it should be, but it can be quite challenging especially when doing it first time. The stiffness is due the egg to flour ratio I believe (for that reason, my grandmother would use less eggs and more flour, but the pasta would be pale). To make it easier for you to knead, you can add a little bit more liquid, if you feel like you can’t put it together without. But, it has to come out smooth like on the pictures. You just keep kneading and it will turn smooth. You could try and use a stand mixer on low speed. I haven’t but am planning to test in the future. Hope this helps and you will try again.

If pasta is air-dried properly, they should last for several weeks. My grandmother keeps it until she uses it all up :).

Hi Kirsten. I have never tried freezing the dough, but you can freeze the fresh pasta.

Yes, it can. You will need a large tray (baking sheet or anything really) where you can spread the pasta in a single layer. Then let them dry. You might need to stir them after several hours so all pieces dry out evenly. The time will depend on their shape, size and thickness but count with at least 24 hours. Hope this helps.

Hi Charles. I usually throw the pasta in a pot of boiling water (salted) and when they come up I taste one. They are usually ready within minutes. Hope this helps.