Tomato Pasta Dough
Pasta al pomodoro
Warm orange-red fresh pasta made with concentrated tomato paste.
Photography in preparation
The complete method is here to read. Original photography will appear when the dish has been documented in the DUKAI kitchen.
Concentrated tomato paste gives colour and a restrained tomato note without introducing the uncontrolled water of fresh tomato puree.
1 small coloured pasta batch · Preparation 15 min · Resting 30 min
Ingredients
Dough
- Italian 00 flour200 g
- Medium whole eggs2
- Triple-concentrated tomato paste0.5 tbsp
Method
Whisk the tomato paste into the eggs until completely even.
Make a well in the flour, add the tomato-egg mixture and incorporate gradually.
Knead for 8 to 10 minutes until the dough is smooth, firm and uniformly coloured.
Wrap and rest for at least 30 minutes before rolling.
Chef’s notes
- Concentrated paste is deliberate. Fresh tomato brings much more water and requires a different formula.
Allergens and diet
Gluten. Eggs.
Last refined · October 2026