Tomato Pasta

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.