Last updated 6/12/2012 1:26:59 AM. Recipe ID 61677. Report a problem with this recipe.
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.
Didn't find the recipe you were looking for? Search for more here!