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1
In a food processor, blend the tomatoes and olive oil into a smooth paste.
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2
Pile flour and salt on a working surface.
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3
Dig a will in the flour big enough to fit all the eggs.
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4
Add remaining ingredients to the well.
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5
Using two fingers, stir the eggs and tomato puree, incorporating a little flour at a time until it is mixed in and a dough forms.
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6
Knead 7-10 min.
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7
until the dough is uniform in color and springs back when poked with a finger.
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8
Roll out the dough with a pasta roller or rolling pin, until it is thin enough that you can just see the grain of the counter or color of your hand through it.
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9
Cut into desired thickness.
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10
Dust with flour and let dry out a few minute on the counter if cooking right away.
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11
If storing for later, let dry out longer or freeze.
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12
Cook in boiling water for 2-4 minutes, depending on thickness.
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13
*With pasta roller: start on highest setting and roll dough through 3-4 times, folding over each time.
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14
After that, pass dough though without folding, gradually turning down the setting one by one until desired thickness (maybe 1-2?).
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15
Dust with flour between each roll or two so it doesn't stick.
