Tomato Pasta
To Make The Pasta
Sift the flour and salt into a bowl, make a well in the centre. Beat the eggs and tomato puree together and pour into the well. Gradually mix the liquid ingredients into the flour, using a fork. When blended, remove from the bowl and knead on the work station until smooth, using as little flour as possible. This will take 8-10 minutes. Wrap in cling film and allow to rest, refrigerated or in a cool spot, for at least 30 minutes before attempting to roll out; the pasta will be much more elastic after resting.
Rolling Out Using a Pasta Machine
Feed the rested dough through the widest setting twice. Pass the pasta through the machine, narrowing the setting by one notch each time, until the required thickness is reached. Generally, the second from last setting is best for most pasta; the finest setting is used for ravioli or other pasta that is to be filled. Fit the appropriate cutters to the machine. Pass the pasta through, then transfer to a tray covered with a lightly dusting of flour. Toss the pasta lightly in the flour or drape the pasta over the dowelling or broom handle again allowing to dry a little until ready to cook.
To Cook Pasta
As a guide, you will need 3 litres of water and 1 ¾ tbsp salt to every 350-450g fresh or dried pasta. Add the pasta and stir once to prevent sticking. Do not cover, or the water will boil over. Quickly bring the pasta back to a rolling boil, stir once and boil until al dente, literally to the tooth. The pasta should be just firm to the bite. Calculate the cooking time from the moment the pasta starts to boil again. Fresh unfilled pasta such as spaghetti and tagliatelle, usually takes 2-3 minutes to cook. Drain the pasta well using a large colander or sieve. Hold back 30-45ml (2-3 tbsp) of the cooking water – this will help the sauce to cling to the pasta. Dress the pasta immediately with the sauce, oil or butter, tossing / cooking it out for 1 minute.
