Tomato pasta
Simplicity and flavors combined in a must-have dish: tomato pasta! A perfect mix of al dente pasta and homemade tomato sauce, for an authentic and comforting taste. Enjoy without moderation!
Ingredients
INGREDIENTS
- 100g of soft wheat flour
- 1 egg
- 50g of tomato paste in tube
- 20 ml of water
- 20 ml of oil
- 1⁄2 tsp of salt
- Kneading time: 5 minutes
Preparation
Add the soft wheat flour, then the egg in the container.
Pour in the eggs, then the water, oil, and finally the tomato paste gradually through the opening on top of the lid.
Bring about 3 to 4 liters of water to a boil for 500 g of fresh pasta. Add 2 pinches of coarse salt and optionally a tablespoon of olive oil to the cooking water.
When the water is at a rolling boil, add the pasta handful by handful, and stir gently to prevent sticking.
When it returns to a boil, taste the pasta - it should be al dente, meaning tender but firm to the bite. You can choose between this cooking level or cook it a bit longer, but be careful not to cook it too long to avoid it becoming too soft. After cooking, avoid rinsing the pasta as it would lose its firmness and wouldn't absorb the sauce well.
TIPS AND TRICKS
Be sure to always use ingredients at room temperature.
Caution, do not mix liquid ingredients with flour before starting the appliance and beginning the kneading process.
For easier cooking, dry each pasta separately on a pasta drying rack or on your plate.
