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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 Strength Enhancing Treats.
We are very mindful that eating healthy foods can help us feel better inside our bodies. When we eat more healthy foods and a lesser amount of of the unhealthy ones we generally feel much better. A piece of pizza doesn’t cause you to feel as healthy as ingesting a fresh green salad. This is often a problem, nevertheless, in terms of eating between goodies. Finding goodies that help us feel better and increase our stamina often involves lots of shopping and meticulous reading of labels. Why not try some of the following healthy snacks the next time you need some extra energy?
Healthy foods made from whole grains are great for a quick snack. Starting your day with a piece of whole grain toasted bread can give you that added boost you need to get going. Eating on the run can easily be healthier with wholesome chips and crackers. Whole grains are always better than processed grains present in white bread.
There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.
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 cook that.
The ingredients needed to prepare Sun-dried Tomato Pasta Dough:
- Prepare 3 eggs
- Provide 2 1/2 cups flour
- Get 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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