Homemade Red Pasta Dough

4.5
(2)
2 Reviews
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Just a bit of tomato paste is all it takes to give your homemade pasta dough an appetizing reddish hue and delicious taste. Use it to make tagliatelle, lasagna, or ravioli.

Submitted by Alemarsi
Updated on September 5, 2024
2
Prep Time:
20 mins
Additional Time:
30 mins
Total Time:
50 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 ½ cups Italian tipo "00" flour, or more to taste

  • 3 large eggs

  • 1 ½ tablespoons tomato paste

  • 1 pinch salt

  • 1 tablespoon water, or as needed (Optional)

Directions

  1. Place flour on a marble or wooden work surface. Make a well in the center; crack eggs into center. Add tomato paste and salt. Gently beat eggs and tomato paste with a fork, incorporating the surrounding flour, until dough is runny. Bring remaining flour into dough using a bench scraper until forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.

  2. Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough soft and smooth, about 10 minutes.

  3. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.

  4. Roll dough out using a pasta machine or rolling pin. Turn into your favorite pasta shape.

Nutrition Facts (per serving)

329 Calories
5g Fat
56g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 329
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 140mg 47%
Sodium 141mg 6%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 14g 28%
Vitamin C 1mg 1%
Calcium 34mg 3%
Iron 4mg 23%
Potassium 187mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.