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I am trying to develop my own version of egg & tomato pasta. In my last attempt, I made fresh pasta, with tomato and eggs (one egg per 100gr of flour, as usual and tomato paste in the pasta dough). The result was good but having eggs both in the pasta and the sauce somehow does not seem right.

I though to try, next time, to make fresh pasta without eggs, just water, flour & semolina, and tomato paste. But I am not sure: all flavoured pasta recipes I can find on the net are for pasta with eggs. Would it work to flavour eggless pasta with tomato?

  • What was not right in regards to your first paragraph? – Max May 4 '18 at 10:47
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    No reason it will not work. What kind of sauce? What is the problem with egg twice? – moscafj May 4 '18 at 11:02
  • The egg is not there just for flavour - however, fresh pasta recipes without egg exist, use these as a base. – rackandboneman May 4 '18 at 19:45
  • To answer about the egg twice: it was just a feeling. Then, in a yt video, I heard an Italian chef actually saying "you can't have egg both in the pasta and the sauce; the result will be too heavy". So, it's not about being "wrong" but rather to make it even better. – theodojo May 5 '18 at 7:17

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