Tomato Pasta Dough
Another variation of pasta giving a lovely pinky colour makes a good Ravioli stuffed with smoked or sunblest tomatoes and ricotta.
Preparation time: 20 -30 minutes Quantity: Serves 2 or 4 starter portions Cooking time: 5 - 12 minutes
Ingredients
170g/ 6 oz strong flour or plain flour
2 whole eggs
or 4 egg yolks -medium¼ teaspoon salt
1 teaspoon olive oil
1 tablespoons of double concentrate tomato puree
extra flour to roll
Method
- Sieve flour onto a clean surface, make a well in the center
- Add all other ingredients
- By hand incorporate to a smooth dough ball
- If too dry add a tough of water if too wet add a touch more flour
- Kneed for about 3-4 minutes
- Cover with cling film
- Rest in a fridge for 20 minutes
- Pass through the pasta machine or roll out by hand/rolling pin several times to loose the elasticity
- Leave on a floured bench until needed or dry out to cook another day
- Pasta dough will last in the fridge for a few days if covered
- Always cook pasta in a large pan with plenty of boiling, salted water and a dash of olive oil
- Fresh pasta cooks in 5-6 mins
- Dried pasta takes between 8 –12 mins