Tomato Pasta

It is okay to use canned puréed tomatoes in this recipe instead of fresh. Try to find the imported ones from San Marzano.

Serves: 10Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 10


  • 2 cups durum wheat (semolina) flour
  • 1 1⁄2 cups all-purpose flour
  • 1⁄8 tsp. iodized salt
  • 3 large eggs
  • 1⁄2 cup puréed fresh tomatoes (or substitute canned tomato purée)
  • 1⁄4 cup olive oil
  • 2 Tbsp. water


  • Sift together the flours and salt into a large mixing bowl.
  • Whisk together the eggs and tomato purée in a separate bowl. Whisk the olive oil and water into the egg mixture.
  • Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until fully incorporated and the dough forms into a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour or up to 1 day. Allow the dough to return to room temperature if it has rested in the refrigerator for more than 1 hour.
  • Roll out the dough on a floured surface, then form or shape the pasta as desired.
  • To cook, bring a large pot of water to a slow boil. Add the pasta and stir to prevent sticking. Cook until al dente. (Cooking times will vary depending on the size of the pasta formed.) Drain and serve as desired.