The present utility model relates to the process of making pasta with powdered camote tops. The method involves freeze-drying of camote tops for three hours; grinding the freeze-dried camote tops using mortar and pestle for 20 minutes and sieving the ground camote tops to obtain 50g of powdered camote tops; mixing 450g of wheat flour and 50g powdered camote tops in a bowl; adding 150g whole eggs, 2.5g salt and 2.5g olive oil into the flour mixture; mixing all ingredients by hands to form the dough; kneading the dough for eight to ten minutes on a surface table sprinkled with dry flour, until it becomes smooth and elastic; setting aside and covering the dough with plastic for fifteen to twenty minutes; dividing the dough into four even sections, keeping each section covered while working with each one; cutting each section of the dough to form pasta strips using a pasta machine maker; setting aside pasta strips for 15 minutes until it dries; packing or chilling of the product for consumption and commercialization.