Tomato pasta

Yield: 1 Servings

Ingredients:

2-3/4 cups all-purpose flour 1/2 tsp. salt 2 beaten eggs 1 6 oz. can

Instructions:

tomato paste 1 tsp. olive oil or cooking oil In a mixing bowl stir together 2-1/4 cups of the flour and salt. Combine the eggs tomato paste and olive oil or cooking oil; add to flour. Mix well Sprinkle kneading surface with the remaining 1/2 cup flour. Turn dough out onto floured surface. Knead till smooth and elastic (8 to 10 minutes). Cover and let rest 10 minutes. Divide dough into thirds or fourths. On lightly floured surface roll each third of dough into a 16 x 12 inch rectangle or each fourth of dough into a 12 inch square. If using a pasta machine pass dough through machine till 1/16 inch thick. Dust with additional flour as necessary to prevent sticking. Cut and shape as desired. Makes 1-3/4 pounds fresh pasta.