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tomatoe-PastaYields: 2.5 Pounds



    2 ½ cups All Purpose Flour

    8 Egg Yolk

    4 oz Tomato Paste

    3 ¼ oz. Water (6 ½ tbsp)




  • Dilute the tomato paste in the water so that it is not paste anymore.


  • Pour all ingredients into a mixer with a dough hook and mix until dough is combined, smooth and elastic.

  • Wrap dough with plastic wrap so that it doesn't dry out and allow it to rest for a minimum of 20 minutes at room temperature before rolling out.

  • Roll the dough as flat as you can with a rolling pin and then with a pasta sheeter to desired thickness.

  • Store any leftover dough in the fridge wrapped in plastic wrap.  Should keep for about 5-7 days.


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