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?