LOCATION: Recipes >> Pasta >> Tomato Pasta Dough 02
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Tomato Pasta Dough 02
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Tomato Pasta
2 large fresh tomatoes or 3 medium, peeled, seeded and chopped coarsely
2 1/4 cups all purpose flour
salt
3 eggs, lightly beaten
Cook the tomatoes in a sauce pan for 25 min or until all juices
have evaporated and the pulp is thick. Put the cooked tomatoes in
a food mill and puree. You should have about 2/3 cup. Allow to cool
completely. In a large bowl add the flour, salt & tomato puree.
Mix well with a wooden spoon or whisk, or by hand. Add the beaten
eggs and mix until the dough comes together. Transfer dough to a
lightly floured board. Sprinkle with a little more flour, incorporating
it as you knead the dough. Knead for at least 5 min. Cover the
dough with a bowl and let rest for 20 min. Use a manual pasta
machine for rolling and cutting.
Note: This pasta can be made successfully with 3 Tbsp of tomato
paste instead of fresh tomatoes.
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