Making fresh homemade pasta is always a great satisfaction. Today I propose fresh pasta with tomato dough without eggs and with the addition of two types of tomatoes. It’s a pasta with a slightly different taste than usual but very pleasant on the palate.

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Difficulty: Medium
Cost: Economical
Rest time: 10 Minutes
Preparation time: 30 Minutes
Portions: 3
Cooking methods: Boiling
Cuisine: Italian

218.07 Kcal

calories per serving

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Energy 218.07 (Kcal)
Carbohydrates 46.05 (g) of which sugars 1.74 (g)
Proteins 8.95 (g)
Fat 1.59 (g) of which saturated 0.29 (g)of which unsaturated 0.85 (g)
Fibers 0.79 (g)
Sodium 12.14 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 cups semolina flour
1/4 cup tomato puree
1/4 cup tomato paste
2.5 tbsp water

Tools

1 Pasta Machine
1 Stand Mixer pasta attachment

Preparation Fresh pasta with tomato dough

Pour the semolina flour into the mixing bowl, or if you prefer to do it by hand, directly onto the work surface.
Add half of the tomato puree and half of the tomato paste then give it a quick initial mix.
Now add the remaining halves of the two types of tomatoes and half of the water.
Knead for a few minutes then add the remaining water and finish kneading.
Once you have your dough for fresh pasta, form a ball, wrap it in plastic wrap and let it rest at room temperature for about ten minutes.
In the meantime, prepare the machine or tool to roll out the dough.
After the pasta has rested, cut the dough into 4/5 parts, slightly flatten with your hands and proceed with rolling out the dough to the desired thickness.
I start with thickness number 1, roll all the dough and then move to number 4 to have a fairly thin but not too thin sheet.
Lastly, you have to decide what type of pasta to prepare. This time I opted for tagliatelle, but you can easily make pappardelle, tagliolini, or simply maltagliati.
And….. voilà, your fresh pasta with tomato dough is ready to dive into boiling water!!!