Try this Tomato Pasta recipe, or contribute your own.
Suggest a better descriptionCook the tomatoes in a sauce pan for 25 min or until all juices have evaporated and the pulp is thick. Put the cooked tomatoes in a food mill and puree. You should have about 2/3 cup. Allow to cool completely. In a large bowl add the flour, salt & tomato puree.
Mix well with a wooden spoon or whisk, or by hand. Add the beaten eggs and mix until the dough comes together. Transfer dough to a lightly floured board. Sprinkle with a little more flour, incorporating it as you knead the dough. Knead for at least 5 min.
Cover the dough with a bowl and let rest for 20 min. Use a manual pasta machine for rolling and cutting.
Note: This pasta can be made successfully with 3 Tbsp of tomato paste instead of fresh tomatoes.
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Serving Size: 1 Recipe (1011g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1230 | ||
Calories from Fat: 60 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 409.7mg | 14 % | |
Potassium 1718mg | 45 % | |
Total Carbohydrate 245.3g | 72 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 233.3g | ||
Protein 44.3g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1230
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