Introduction: Tomato Flavored Fettuccine
This recipe will make enough to serve 2 adults. It is very simple to make but the rolling part can be a workout if you (like me) do not have a pasta roller. Once you have the type of dough you like, the pasta shapes that can be created are virtually endless. I chose to make fettuccine do to its wide range of uses in the pasta world.
Step 1: Pasta Pasta
I know there are many versions of pasta recipes out there. The amount of flour combinations, oil, no oil, salt, or no salt stuff can be confusing. What I recommend is trying a few and seeing which one you like best.
For this recipe I choose to stay with a simple flour & egg mixture. Any flavor that I am missing from lack of oil & salt will be made up for by the tomato paste. Again this recipe makes two large servings but it can be easily doubled or tripled to serve your number of guest.
Here is what you will need:
2 cups Flour (all-purpose measured by the scoop and sweep method)
2 Eggs (chicken type)
2 tablespoons Tomato Paste
Step 2: Mix It Up
Most recipes called to do this on a table top or on your kitchen counter. Because I am a messy enough cook on my own I wanted to do most of the work in a bowl to keep things in order before I needed to kneed the dough.
To make you pasta:
Make a well in the center of the flour and add in both eggs.
Next beat the eggs with a fork until they are well combined and add in the two tablespoons of tomato paste.
As you mix in the tomato paste slowly incorporate some of the flour until it forms a thick paste.
Once it has become to difficult to mix with a fork it is time to use those hands! Continue to mix the dough until it has formed into a ball then pour it out onto your countertop and continue to kneed until you have made a nice homogeneous red ball of dough.
Cover the dough with a tea towel and let it rest for 30 minutes.
Step 3: Roll It Up
It is time to get a workout. Even without a pasta roller you can still make great pasta with just a little more sweat and elbow grease. It is also helpful to have a few other tools. I will be using a dough cutter, rolling pin, cutting board and knife and a little flour to keep things from sticking. A steam roller would be nice but optional.
I cut my dough ball into three sections to make it easier to work with. Then I laid one of the sections and rolled it out as thin as i could make it.
*NOTE* At first it will be difficult to get the dough to work with you. After you have worked it a few times it will slowly become eaiser and more flexable.
Then I folded the sheet in half and continued to roll, flipping the sheet over after each pass. Add flour at any point the dough starts to stick to the rolling pin or your work surface.
Step 4: Cut It Up
After I got the dough to my desired thickness I lightly floured each side and gently rolled it up.
Once it was rolled. I made quick even slices along the roll. I didn't bother to trim the edges of the pasta. I think it gives the pasta a great homemade rustic look.
When each slice of pasta is unrolled it will form long strands of fettuccine.
Toss your noodles lightly with flour. You can either boil them right away or place them in a ziptop bag and freeze them for future use.
I hope you enjoy this recipe and experiment with the many ways you can play with your pasta.
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