Ingredients

• 2.5 cups Italian tipo "00" flour , or more to taste
• 3 large eggs
• 1.5 tablespoons tomato paste
• 1 pinch salt
• 1 tablespoon water , Optional

Instructions

1. 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. 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 is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 to 60 minutes.
4. 4 Roll dough out using a pasta machine or rolling pin. Turn into your favorite pasta shape.

Nutrition per serving