Yields: 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.