Tomato pasta
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Tomato pasta
  Pasta    Italian  
Last updated 6/12/2012 1:26:59 AM. Recipe ID 61677. Report a problem with this recipe.
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      Title: Tomato pasta
 Categories: Pasta, Ethnic, Italian
      Yield: 1 Servings
  2-3/4 cups all-purpose flour 1/2 tsp. salt 2 beaten eggs 1 6 oz. can
  tomato paste 1 tsp. olive oil or cooking oil
  In a mixing bowl stir together 2-1/4 cups of the flour and salt.
  Combine the eggs, tomato paste and olive oil or cooking oil; add to
  flour. Mix well
  Sprinkle kneading surface with the remaining 1/2 cup flour. Turn
  dough out onto floured surface.  Knead till smooth and elastic (8 to
  10 minutes). Cover and let rest 10 minutes.
  Divide dough into thirds or fourths.  On lightly floured surface roll
  each third of dough into a 16 x 12 inch rectangle or each fourth of
  dough into a 12 inch square. If using a pasta machine, pass dough
  through machine till 1/16 inch thick.  Dust with additional flour, as
  necessary, to prevent sticking. Cut and shape as desired. Makes 1-3/4
  pounds fresh pasta.

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Recipe ID 61677 (Apr 03, 2005)

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