Fresh Pasta with Tomato Sauce using PASTAMAGIC: Ready in 18 Minutes!

Who says that making fresh, homemade pasta takes a long time?

Today, we’re bringing a simple, colorful, and flavor-packed recipe to the table: Fresh Tomato Pasta, prepared using the PASTAMAGIC Sirge pasta machine.

The secret to this recipe is incorporating tomato purée directly into the dough, along with finely ground durum wheat semolina and an egg yolk.

The result is fresh pasta with a natural pinkish hue and a pleasantly textured surface—perfect for holding onto your sauce.

And the best part? It was ready in about 18 minutes!

Ingredients for Fresh Tomato Pasta

• 4 measuring scoops of finely ground durum wheat semolina
• 40 ml of still mineral water
• 1 beaten egg yolk
• Approximately 160 ml of tomato purée

The total amount of liquid required for this recipe is 220 ml, including the water, egg yolk, and tomato purée.

Important: The exact amount of tomato purée should be adjusted so that the total liquid volume reaches 220 ml, as the size of the egg yolk can vary.

The thickness of the tomato purée can also affect the consistency of the dough.

1. Prepare the liquid ingredients

Pour 40 ml of still mineral water into a measuring container.

Add 1 previously beaten egg yolk and stir.

Add approximately 160 ml of tomato purée, until the total volume reaches 220 ml.

Mix thoroughly to obtain a homogeneous blend, which will give the dough its characteristic color.

2. Add the semolina to the pasta machine

Pour 4 measuring scoops of finely ground durum wheat semolina into the mixing container of the PASTAMAGIC Sirge machine.

Close the lid securely and select the processing program specified in the manual for the quantity and type of dough.

3. Add the tomato mixture

During the mixing phase, gradually pour in the prepared mixture of water, egg yolk, and tomato purée, following the machine's instructions.

It is important to distribute the liquid evenly, rather than pouring it all into one spot.

As it is processed, the semolina will begin to absorb the mixture and take on a delicate pinkish hue.

4. Fresh pasta ready in 18 minutes

Allow the mixing and extrusion process to complete.

In our test, the fresh tomato pasta was ready in about 18 minutes.

minutes.

The time may vary depending on the quantity prepared, the consistency of the dough, and the program used.

As the pasta emerges from the die, cut it to the desired length and place it on a tray lightly dusted with semolina to prevent the pieces from sticking together.

The result: a textured, naturally colored pasta

As shown in our photograph, the pasta has a pinkish hue, thanks to the tomato purée added to the dough.

Its textured surface and wide shape make it particularly well-suited for simple sauces that allow the flavor of the pasta itself to shine.

It’s an original way to use everyday ingredients to create a unique first course.

Recommended sauce: Garlic, Oil, and Chili Pepper

For this fresh tomato-infused pasta, we recommend an Italian classic: garlic, extra virgin olive oil, and chili pepper.

Ingredients for the sauce

• Extra virgin olive oil
• 1–2 cloves of garlic
• Fresh or dried chili pepper, to taste
• Fresh parsley (optional)

Preparation

1. Pour the extra virgin olive oil into a large pan.
2. Add the garlic and chili pepper.
3. Heat gently, being careful not to burn the garlic.
4. Cook the fresh pasta in a large pot of salted boiling water, checking for doneness after a few minutes.
5. Drain the pasta, reserving a little of the cooking water.
6. Transfer the pasta to the pan and... gently combine it with the sauce.
7. If necessary, add a little of the cooking water to help everything come together.

The result is a simple, fragrant, and pleasantly spicy dish, in which the tomato—present within the pasta itself—remains the star.

A tip from Sirge

When using ingredients such as tomato purée, ver

...blended fruits or natural juices, keep in mind that they already contain a certain amount of water.

That is why it is important to correctly measure the total volume of liquids and observe the consistency of the dough.

The density of a purée and the type of flour used may require slight adjustments to the quantities indicated.

The joy of homemade fresh pasta

Making fresh pasta also means having the chance to experiment with new combinations every single day.

Beyond just water, flour, and eggs, you can incorporate ingredients like tomato, pumpkin, spinach, beetroot, and many others to customize both color and flavor.

With PASTAMAGIC by Sirge—featuring 22 different shaping dies, a 300W motor, and a capacity of up to 900g of pasta—you can have fun creating a variety of pasta shapes right in your own kitchen.

And this fresh tomato pasta, prepared in about 18 minutes, is a perfect example of just how enjoyable experimenting can be.

Enjoy your fresh pasta—bon appétit, courtesy of Sirge!