Tomato Pasta
Description
This recipe creates a unique, vibrant fresh pasta dough infused with rich tomato paste. The result is a beautiful pink-hued noodle that brings a subtle savory depth to every bite. While traditional pasta is made with just flour, eggs, and oil, adding tomato paste creates a stunning visual contrast and a hint of umami flavor that pairs beautifully with light olive oil or delicate sauces. Perfect for special occasions or when you want to impress guests with homemade noodles. It requires a bit of kneading and resting time, but the texture of fresh, elastic pasta is well worth the effort. Enjoy it simply dressed with butter or a fresh basil sauce to let the dough shine.Ingredients
Directions
-
In a large mixing bowl, whisk together 2 1/4 cups of all-purpose flour and the salt.
-
In a separate small bowl, combine the beaten eggs, tomato paste, and olive oil until smooth.
-
Pour the egg mixture into the center of the flour well and stir gently with a fork until a shaggy dough begins to form.
-
Sprinkle a lightly floured surface with the remaining 1/2 cup of flour.
-
Turn the dough out onto the floured surface and knead firmly for 8 to 10 minutes, adding more flour if it sticks, until the dough is smooth, elastic, and uniformly pink.
-
Shape the dough into a ball, cover it with plastic wrap or a damp towel, and let it rest at room temperature for 10 minutes.
-
Divide the rested dough into 3 or 4 equal portions, keeping the unused portions covered to prevent drying.
-
On a lightly floured surface, roll each portion of dough into a thin rectangle, approximately 1/16 inch thick, or pass through a pasta machine set to the finest setting.
-
Dust the sheets with flour to prevent sticking and cut into desired shapes, such as fettuccine strips or squares.
-
Cook the fresh pasta in boiling salted water for 2 to 3 minutes until tender.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 364.0kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 76.0g26%
- Dietary Fiber 2.7g11%
- Sugars 0.3g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Fresh pasta dough can be wrapped tightly in plastic and refrigerated for up to 24 hours before rolling. Cooked pasta should be consumed immediately or stored in the refrigerator for up to 3 days.
Substitutions: For a vegan version, replace eggs with 1/4 cup warm water and 1 tablespoon of nutritional yeast or a commercial egg replacer. Use avocado oil instead of olive oil for a more neutral flavor.
Tips: Ensure your hands are clean and dry before kneading. If the dough feels too dry and cracks, add water one teaspoon at a time. If too sticky, add flour sparingly. Letting the dough rest is crucial for relaxing the gluten, making it easier to roll out.
Variations: Add finely chopped fresh basil or spinach to the dough for additional color and flavor. Pair with a simple garlic and olive oil sauce or a light butter sage sauce to complement the tomato flavor in the dough.
