Recipe Archives->Pasta->Tomato Pasta Dough 02

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.

Printable version: tomato-pasta-dough02.txt.