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Make the Dough: Mash the roasted sweet potato until super smooth. In a bowl, combine the sweet potato, flour, and salt. Knead for 3–5 minutes until a smooth dough forms.
Roll, Dust & Cut: Roll the dough flat. Generously dust both sides with semolina flour so it doesn’t stick, fold into loose layers, and slice with a sharp knife into fettuccine ribbons. Unfurl and swirl into nests.
Boil: Drop noodles into boiling salted water. They’re done in about 2 minutes once they float to the top! Reserve a little pasta water.
Sizzle & Toss: In a skillet over medium-low heat, warm olive oil with minced garlic and chopped rosemary for 1 minute until fragrant. Add pasta water, toss in the fettuccine, and coat evenly.
Serve: Plate up, garnish with a sprig of fresh rosemary, and enjoy hot!