Tomato Basil Pasta(R T)

Three ingredients make this fresh pasta dough. Durum semolina flour, dried basil, and tomato juice come together into a simple dough that’s naturally oil-free and carries a subtle pink tint from the juice.

The tomato juice replaces the water or eggs you’d find in most pasta recipes. It adds just enough moisture to hydrate the semolina while imparting a mild tomato flavor that intensifies as the pasta dries slightly before cooking. The dried basil gets worked throughout the dough, so every strand or shape has that herby aroma baked right in.

Semolina flour is what gives this pasta its bite. It produces a firmer, chewier noodle than all-purpose flour, which is exactly what you want when pairing with a hearty tomato sauce. The coarser grind also helps the dough hold up through rolling and cutting without getting gummy.

This works with a pasta extruder or by hand with a rolling pin and knife. Either way, let the dough rest before rolling so the gluten relaxes and it rolls out without snapping back.

Chef Tips

• Knead the dough until it’s smooth and springs back when pressed, about 8 to 10 minutes by hand.
• Rest the dough covered for at least 30 minutes at room temperature before rolling. This makes it far easier to work with.
• If the dough feels too dry, add tomato juice a teaspoon at a time. Semolina absorbs liquid slowly, so give it a minute before adding more.
• Dust cut pasta generously with semolina to prevent sticking while it waits for the pot.

Variations

• Spinach version: Replace the tomato juice with pureed blanched spinach for a green pasta dough.
• Spicy tomato: Add ¼ teaspoon of cayenne or red pepper flakes to the flour for a pasta with gentle heat.