“Thinking outside the noodle” I made another wonderfully flavored home-made fettuccine noodle – sun-dried tomato. This pasta is infused with a subtle taste of sun-dried tomatoes that enhances many recipes.
Pasta Dough – Sun Dried Tomato Flavored
- 2-1/4 Cups Flour
- 3 Eggs
- 1/4 cup sun-dried tomatoes
- 3-4 Tablespoons Water (as needed)
- 1 Tablespoon Olive Oil
- Dash of Salt
Put eggs, olive oil and chopped sun-dried tomatoes together in a food process or pulse until combined. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.
Add to the middle well of flour the eggs and sun-dried tomato mixture, and water. With beater attachment, beat on low for 1 minute. Switch to dough hook and knead for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.
Split dough in half and roll each half into desired thickness and cut into fettuccine noodles.
Coming Next: In my next post on Wednesday, discover what I made with the sun-dried tomato fettuccine!