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Tomato Pasta Dough
Recipe By : Veggie Life, May 1995
Serving Size : 1 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups unbleached flour
1 egg
1/2 teaspoon salt
1 teaspoon olive oil
1/2 cup tomato paste or minced sun-dried tomatoes
2 tablespoons fresh basil -- finely chopped
(optional)
water
1. To make dough by hand: Mound the flour on a work surface and make a
depression in center; add egg, oil, tomato paste, basil (if desired), and
salt to depression. Slowly incorporate the egg mixture into flour with a
fork or your fingertips until it's evenly and thoroughly absorbed. Add water
1 tsp. at a time, as necessary, to form a workable dough. Knead 5-10
minutes, or until dough is smooth and elastic. If dough is sticky, add a
small amount of flour. If dough is dry, add water while kneading, a few
drops at a time. Wrap dough in plastic wrap and let rest for 1 hour, or for
several hours. To make dough in a food processor: Add flour, eggs, oil,
tomato paste, basil (if desired), and salt to processor and pulse several
times while adding small amounts of water until incorporated (dough will be
crumbly, not elastic.) Knead as directed in preceding method., Food
processor pasta dough doesn't require a resting period, but it doesn't hurt
either. Refrigerated dough should be returned to room temperature before
rolling.
2. Rolling and cutting the dough: Using a hand-cranked pasta machine, or a
floured board and a rolling pin, roll out dough to desired thinness. Filled
pastas such as ravioli and cannelloni, should not be rolled too thin and can
be shaped right away. For cut pasta such as fettuccine or linguine, drape
the rolled pasta sheets over the back of a chair or cardboard-covered
clothes hanger for about 10 minutes. This brief drying time will prevent the
pasta from sticking together when cut.
3. Cut pasta can be cooked immediately, or dried, or dusted with flour and
frozen in bags for late use. Pasta sheets can be stored lightly dusted with
flour and wrapped in plastic.
This recipe is for an egg pasta. Omit the egg and increase the olive oil to
1 tbl. for an eggless version.
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NOTES : http://www.neosoft.com/recipes/pasta/tomato-pasta-dough.html
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