Tomato Pasta Dough

By Maggster29

Ingredients

• 14 oz (400 g) all-purpose flour, sifted
• 1/2 tsp (2.5 ml) salt
• 3 large eggs, at room temperature
• 2 Tbsp (30 ml) water, if needed

Preparation

Step 1

Mix the flour and salt. Combine the sifted flour and salt until evenly distributed.
If you plan on mixing the dough entirely by hand, combine the flour directly on a well-floured counter. Afterward, use the flour to form a mound with a crater in the top.
If you plan to use a stand mixer, combine the flour and salt inside the bowl of the stand mixer.

Add 2 Tbsp (30 ml) tomato paste to the flour as you add the eggs.
Break the eggs into the flour mound. Add the eggs to the flour, breaking them into the crater at the top of your flour mound on the counter.
If using a stand mixer, you can break the eggs into the flour anywhere.

Mix until smooth. Slowly combine the flour into the eggs using your fingers. Continue mixing in this manner until the dough comes together.
If using a stand mixer, combine the ingredients with a paddle or dough hook attachment until the dough comes together.

Knead for at least 3 minutes. Knead the dough using the heel of your hand until it feels very smooth and no longer feels sticky.
If using a stand mixer, turn the dough out on a well-floured counter and knead for 3 minutes.
If the dough still feels sticky, knead in an additional sprinkle of flour.

Let the dough sit for 1 hour. Wrap the dough in wax paper and let it sit at room temperature for at least 1 hour.
Note that the dough can sit out at room temperature for several hours.
The dough should not be refrigerated.