Sun-dried Tomato Pasta Dough

1. 1

   In a food processor, blend the tomatoes and olive oil into a smooth paste.

2. 2

   Pile flour and salt on a working surface.

3. 3

   Dig a will in the flour big enough to fit all the eggs.

4. 4

   Add remaining ingredients to the well.

5. 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.

6. 6

   Knead 7-10 min.

7. 7

   until the dough is uniform in color and springs back when poked with a finger.

8. 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.

9. 9

   Cut into desired thickness.

10. 10

    Dust with flour and let dry out a few minute on the counter if cooking right away.

11. 11

    If storing for later, let dry out longer or freeze.

12. 12

    Cook in boiling water for 2-4 minutes, depending on thickness.

13. 13

    *With pasta roller: start on highest setting and roll dough through 3-4 times, folding over each time.

14. 14

    After that, pass dough though without folding, gradually turning down the setting one by one until desired thickness (maybe 1-2?).

15. 15

    Dust with flour between each roll or two so it doesn't stick.

* Per serving · 4 servings · Values may vary.