Red Pasta — Second Attempt

Just a hint of tomato

When I decided that I wanted to make another color of pasta, I hit the web looking for some recipes, since my cookbook listed spinach pasta but no other sorts. Over at About.com, Kyle Phillips said that you couldn't use tomato paste for red pasta since it would make the pasta too acidic for anything but a cream sauce. After finding the carrot pasta recipe there such a trial, I decided to test out the claim about tomato pasta.

I made a standard two-egg recipe, beating a tablespoon of tomato paste into the eggs before adding them to the flour. This made a slightly red, very workable dough. I let it rest for a few minutes, then I kneaded it, then I went off to run some errands.

When we got back, the dough was thoroughly rested and I was ravenous. I think I would have eaten it no matter what. I do have to wait for this to cook? It rolled out as I would expect dough to even without the addition of a tablespoon of tomato paste. I cut into into fettuccine and let it rest while I prepped everything else.

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