*  Exported from  MasterCook  *
                             Tomato Pasta Dough
 Recipe By     : Veggie Life, May 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          unbleached flour
    1                    egg
      1/2  teaspoon      salt
    1      teaspoon      olive oil
      1/2  cup           tomato paste or minced sun-dried tomatoes
    2      tablespoons   fresh basil -- finely chopped
 1. To make dough by hand: Mound the flour on a work surface and make a
 depression in center; add egg, oil, tomato paste, basil (if desired), and
 salt to depression. Slowly incorporate the egg mixture into flour with a
 fork or your fingertips until it’s evenly and thoroughly absorbed. Add water
 1 tsp. at a time, as necessary, to form a workable dough. Knead 5-10
 minutes, or until dough is smooth and elastic. If dough is sticky, add a
 small amount of flour. If dough is dry, add water while kneading, a few
 drops at a time.  Wrap dough in plastic wrap and let rest for 1 hour, or for
 several hours.   To make dough in a food processor: Add flour, eggs, oil,
 tomato paste, basil (if desired), and salt to processor and pulse several
 times while adding small amounts of water until incorporated (dough will be
 crumbly, not elastic.) Knead as directed in preceding method., Food
 processor pasta dough doesn't require a resting period, but it doesn't hurt
 either. Refrigerated dough should be returned to room temperature before
 2. Rolling and cutting the dough: Using a hand-cranked pasta machine, or a
 floured board and a rolling pin, roll out dough to desired thinness. Filled
 pastas such as ravioli and cannelloni, should not be rolled too thin and can
 be shaped right away. For cut pasta such as fettuccine or linguine, drape
 the rolled pasta sheets over the back of a chair or cardboard-covered
 clothes hanger for about 10 minutes. This brief drying time will prevent the
 pasta from sticking together when cut.
 3. Cut pasta can be cooked immediately, or dried, or dusted with flour and
 frozen in bags for late use. Pasta sheets can be stored lightly dusted with
 flour and wrapped in plastic.
 This recipe is for an egg pasta. Omit the egg and increase the olive oil to
 1 tbl. for an eggless version.
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 NOTES : http://www.neosoft.com/recipes/pasta/tomato-pasta-dough.html