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Before you jump to Sun-dried Tomato Pasta Dough recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
The benefits of healthy eating are these days being given more publicity than ever before and there are many reasons why this is so. The overall economy is affected by the number of men and women who are suffering from conditions such as high blood pressure, which is directly associated with poor eating habits. While we’re always being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that lots of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make some minor changes that can start to make a good impact on our everyday eating habits.
The first change to make is to pay more attention to what you purchase when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. For example, in all likelihood you have never checked the box of your favorite cereal to find out its sugar content. Having a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.
As you can see, it is easy to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to sun-dried tomato pasta dough recipe. You can cook sun-dried tomato pasta dough using 4 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Sun-dried Tomato Pasta Dough:
- Get 3 eggs
- Take 2 1/2 cups flour
- Provide 1/3 cup sun-dried tomatoes in olive oil
- Take 1 pinch salt
Instructions to make Sun-dried Tomato Pasta Dough:
- In a food processor, blend the tomatoes and olive oil into a smooth paste.
- Pile flour and salt on a working surface. Dig a will in the flour big enough to fit all the eggs.
- Add remaining ingredients to the well. Using two fingers, stir the eggs and tomato puree, incorporating a little flour at a time until it is mixed in and a dough forms.
- Knead 7-10 min. until the dough is uniform in color and springs back when poked with a finger.
- Roll out the dough with a pasta roller or rolling pin, until it is thin enough that you can just see the grain of the counter or color of your hand through it. Cut into desired thickness.
- Dust with flour and let dry out a few minute on the counter if cooking right away. If storing for later, let dry out longer or freeze.
- Cook in boiling water for 2-4 minutes, depending on thickness.
- *With pasta roller: start on highest setting and roll dough through 3-4 times, folding over each time. After that, pass dough though without folding, gradually turning down the setting one by one until desired thickness (maybe 1-2?). Dust with flour between each roll or two so it doesn't stick.
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