Pasta with tomatoes
- € € € € €
- Common wheat flour 250g
- Egg 1
- Tomato concentrate in tube 50g
- Water 20ml
- Oil 20ml
- Salt 1⁄2 cc
Kneading time: 5 minutes
Add the flour, then pour in the eggs and then the water, the oil and tomato concentrated progressively through the opening on the top of the cover.
For cooking pasta, be sure to use a sufficient quantity of water. Boil about 3 to 4 liters of water for 500g of fresh pasta. Add 2 pinches of coarse salt and possibly one tablespoon of olive oil into the cooking water.
When the water is boiling vigorously, put the pasta into the water, handful by handful, and mix delicately so that it does not stick together.
When the boiling starts again, taste the pasta, it will be al dente, i.e. soft but not too soft. It is up to you to choose between this cooking or slightly longer cooking, but be careful not to cook it for too long to avoid it becoming soggy.