Title: Tomato Pasta
Categories: Pasta Ethnic Italian
Yield: 1 Servings

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

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