Tomato Pasta

Ingredients

• 200g Strong White Flour (00 Flour)
• Pinch of Salt
• 2 Medium Eggs
• 300ml / 2 tbsp Tomato puree (Tube, not can)

Directions

• Sift Flour and Salt info Bowl. Make a well in centre with your fist
• Beat Eggs and other ingredients together in separate bowl
• Gradually mix ingredients into the flour and salt using the fingers of one hand
• Kneed pasta until smooth. If still tacky, add in more flour trying not to over kneed the mix.
• When finished, mould into ball and wrap in cling film and allow to rest for at least 30 minutes, and up to 2 hours.
• Feed Pasta through lowest setting in rolling machine. Fold in 3 and feed through on lowest setting again. Then feed through each setting moving up after each roll.
  • If rolling by hand, place on a clean (not floured) surface, roll out the one third of the dough to a 5mm thickness. Lift the dough from the surface and rotate 45 degrees. The dough should not "cling" or stick to the surface. This helps in the stretching process. Continue rolling, lifting and rotating until the dough is very thin. Repeat with remaining dough.
• To cook the pasta; bring water to boil with a pinch of salt and some olive oil. Stir the pasta, for 3 or 4 minutes (longer if cooking from dry)

Variations on ingredients

Plain Pasta:

• 200g Strong White Flour (00 Flour)
• Pinch of Salt
• 2 Medium Eggs
• 15ml Olive Oil

Beetroot Pasta:

• 200g Strong White Flour (00 Flour)
• Pinch of Salt
• 2 Medium Eggs
• 2 tbsp Cooked Beetroot Puree

Herb Pasta:

• 200g Strong White Flour (00 Flour)
• Pinch of Salt
• 2 Medium Eggs
• 45ml / 3tbsp Chopped Fresh Herbs
• 15ml / 1 tbsp Olive Oil

Olive Pasta:

• 200g Strong White Flour (00 Flour)
• Pinch of Salt
• 2 Medium Eggs
• 30ml Black Olive Paste (Black Olive Pesto can also be used, but reduce quantity)

Chocolate Pasta (Poached in syrup, not water):

• 175g Strong White Flour (00 Flour)
• 3 tbsp Cocoa
• Pinch of Salt
• 2 Large Eggs
• 1 tbsp Extra Virgin Olive Oil

Poaching syrup:

• 350g Sugar
• 1 Litre Water
• 1 Orange Zest
• 2 Cinnamon Sticks

**Add Sugar, Zest, Cinnamon to the Water, bring to boil and simmer until syrup is is formed. Poach the pasta in the syrup for 3 - 4 mins.