Sun-dried Tomato Pasta Dough

Sun-dried Tomato Pasta Dough

A very flavorful pasta dough that goes great with pesto sauces! We had it with a creamy pesto sauce with balsamic - See in my other recipes here:

Recipe from an "Infused Pasta" cooking class I took at the Seasoned Farmhouse in Columbus, Ohio by Chef Tom Hughes. This was my favorite one I think :)



4 servings
  1. 3 eggs
  2. 2 1/2 cups flour
  3. 1/3 cup sun-dried tomatoes in olive oil
  4. 1 pinch salt


30 mins
  1. Add Photo

    In a food processor, blend the tomatoes and olive oil into a smooth paste.

  2. Add Photo

    Pile flour and salt on a working surface. Dig a will in the flour big enough to fit all the eggs.

  3. Change

    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.

  4. Change

    Knead 7-10 min. until the dough is uniform in color and springs back when poked with a finger.

  5. Add Photo

    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.

  6. Change

    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.

  7. Add Photo

    Cook in boiling water for 2-4 minutes, depending on thickness.

  8. Add Photo

    *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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