CATEGORY	CUISINE	TAG	YIELD
	Italian	Ethnic, Italian, Pasta	1	Servings

INGREDIENTS

INSTRUCTIONS

-3/4 cups all-purpose flour 1/2 tsp. salt 2 beaten eggs 1 6 oz. can
tomato paste 1 tsp. olive oil or cooking oil  In a mixing bowl stir
together 2-1/4 cups of the flour and salt.  Combine the eggs, tomato
paste and olive oil or cooking oil; add to  flour. Mix well  Sprinkle
kneading surface with the remaining 1/2 cup flour. Turn  dough out onto
floured surface.  Knead till smooth and elastic (8 to  10 minutes).
Cover and let rest 10 minutes.  Divide dough into thirds or fourths.
On lightly floured surface roll  each third of dough into a 16 x 12
inch rectangle or each fourth of  dough into a 12 inch square. If using
a pasta machine, pass dough  through machine till 1/16 inch thick.
Dust with additional flour, as  necessary, to prevent sticking. Cut and
shape as desired. Makes 1-3/4  pounds fresh pasta.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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