This tomato pasta dough is a game-changer for homemade pasta. The addition of tomato paste not only gives the dough a beautiful reddish-orange hue but also infuses it with a subtle sweetness and umami that elevates any dish. Whether you're making ravioli, tagliatelle, or simple fettuccine, this dough rolls out beautifully and cooks to a perfect al dente.
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The recipe is straightforward: a classic egg-based pasta dough enriched with tomato paste. The key is to get the hydration right—tomato paste adds moisture and flavor, but it also makes the dough slightly stickier. I'll show you how to balance it with the right amount of flour and eggs to achieve a smooth, elastic dough that's a joy to work with.
I've tested this dough in various conditions, and it holds up well whether you're using a pasta machine or a rolling pin. It's forgiving, versatile, and will impress your dinner guests with its vibrant color and taste.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour, plus more for dusting
Standard all-purpose flour works best for this dough. For a chewier texture, you can substitute half with semolina flour.
3 large eggs (about 150g)
Use room-temperature eggs for easier mixing. If you have extra-large eggs, adjust the flour slightly.
2 tablespoons (30g) tomato paste
Double-concentrated tomato paste gives a deeper color and flavor. You can use sun-dried tomato paste for a more intense taste.
1 tablespoon (15ml) olive oil
Adds richness and helps the dough stay pliable. Use a good-quality extra virgin olive oil for best flavor.
1/2 teaspoon salt
Fine sea salt is ideal. It seasons the pasta from within.
2-3 tablespoons (30-45ml) water, if needed
Only add if the dough feels too dry. The amount varies based on egg size and humidity.
Tips & Tricks
Avoid over-kneading
Knead until the dough is smooth and elastic, about 8-10 minutes. Over-kneading can make it tough.
Rest the dough
Let it rest for at least 30 minutes (or up to 2 hours) to relax the gluten, making it easier to roll out.
Watch the hydration
If the dough feels too sticky, add a little flour; if too dry, add water a teaspoon at a time.
Roll thin
For most pasta shapes, roll to setting 6 or 7 on a pasta machine, or until you can see your hand through it.
Pro Tips
Step-by-Step Instructions
1. Mix Dry Ingredients
In a large bowl, whisk together the flour and salt. Make a well in the center.
2. Combine Wet Ingredients
In a small bowl, beat the eggs with the tomato paste and olive oil until smooth.
3. Form the Dough
Pour the egg mixture into the well. Using a fork, gradually incorporate the flour until a shaggy dough forms.
4. Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add flour a tablespoon at a time; if too dry, add water a teaspoon at a time.
5. Rest the Dough
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes rolling easier.
6. Roll Out the Dough
Divide the dough into 4 portions. Keep the unused portions covered. Flatten one portion into a disk and run it through a pasta machine starting at the thickest setting, folding and rolling 2-3 times. Then, gradually decrease the thickness setting, rolling until you reach the desired thinness (usually setting 6 or 7).
7. Cut the Pasta
If making fettuccine or tagliatelle, attach the cutting attachment and run the sheet through. Alternatively, cut by hand into strips.
8. Cook or Store
Use immediately, or dust with flour and let dry for 15-20 minutes before cooking. Cook in boiling salted water for 2-3 minutes until al dente.
Delicious Variations
Spicy Tomato Pasta
Add 1/4 teaspoon red pepper flakes to the dough for a subtle kick.
Herbed Tomato Pasta
Mix in 1 tablespoon of finely chopped fresh basil or oregano for an aromatic twist.
Whole Wheat Tomato Pasta
Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
How to Store Tomato Pasta Dough Recipe
Refrigerator
Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature for 30 minutes before rolling.
Freezer
Freeze the dough (wrapped tightly) for up to 3 months. Thaw overnight in the refrigerator before using.
Reheating
Cook fresh pasta immediately after cutting; do not store cut pasta for more than 2 hours at room temperature. If cooking later, freeze the cut pasta in a single layer, then transfer to a bag.
Frequently Asked Questions
Q: Can I use tomato sauce instead of tomato paste?
No, tomato sauce is too watery and will make the dough too sticky. Use tomato paste or sun-dried tomato paste for concentrated flavor and proper hydration.
Q: Why is my pasta dough too dry?
This usually happens if the eggs are small or the flour measurement is off. Add water a teaspoon at a time until the dough comes together, and knead until smooth.
Q: Can I make this dough without a pasta machine?
Yes, you can roll it with a rolling pin, but it requires more effort. Roll it as thin as possible, about 1/16 inch thick, and cut with a knife.
Q: How long should I cook fresh tomato pasta?
Fresh pasta cooks much faster than dried—usually 2-3 minutes. It's done when it floats to the top and is tender but still al dente.
Q: Can I use gluten-free flour?
Gluten-free flour blends work, but they require more eggs and a different hydration ratio. It's best to use a specific gluten-free pasta recipe for best results.
Now that you've mastered this vibrant tomato pasta dough, why not try it with a simple garlic and olive oil sauce or a rich meat ragù? Share your creations in the comments below!
Tomato Pasta Dough Recipe
Make vibrant, flavorful tomato pasta dough from scratch in just 20 minutes – perfect for fresh, colorful homemade pasta.
🧂 Ingredients
- 2 cups (250g) all-purpose flour, plus more for dusting
- 3 large eggs (about 150g)
- 2 tablespoons (30g) tomato paste
- 1 tablespoon (15ml) olive oil
- 1/2 teaspoon salt
- 2-3 tablespoons (30-45ml) water, if needed
📋 Instructions
- 1Mix Dry Ingredients — In a large bowl, whisk together the flour and salt. Make a well in the center.
- 2Combine Wet Ingredients — In a small bowl, beat the eggs with the tomato paste and olive oil until smooth.
- 3Form the Dough — Pour the egg mixture into the well. Using a fork, gradually incorporate the flour until a shaggy dough forms.
- 4Knead the Dough — Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add flour a tablespoon at a time; if too dry, add water a teaspoon at a time.
- 5Rest the Dough — Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes rolling easier.
- 6Roll Out the Dough — Divide the dough into 4 portions. Keep the unused portions covered. Flatten one portion into a disk and run it through a pasta machine starting at the thickest setting, folding and rolling 2-3 times. Then, gradually decrease the thickness setting, rolling until you reach the desired thinness (usually setting 6 or 7).
- 7Cut the Pasta — If making fettuccine or tagliatelle, attach the cutting attachment and run the sheet through. Alternatively, cut by hand into strips.
- 8Cook or Store — Use immediately, or dust with flour and let dry for 15-20 minutes before cooking. Cook in boiling salted water for 2-3 minutes until al dente.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
