2 large fresh tomatoes or 3 medium, peeled, seeded and chopped coarsely
2-1/4 cups all purpose flour
salt
3 eggs, lightly beaten
Cook the tomatoes in a sauce pan for 25 min or until all juices have evaporated and the pulp is thick. Put the cooked tomatoes in a food mill and puree. You should have about 2/3 cup. Allow to cool completely. In a large bowl add the flour, salt and tomato puree. Mix well with a wooden spoon or whisk, or by hand.
Add the beaten eggs and mix until the dough comes together. Transfer dough to a lightly floured board. Sprinkle with a little more flour, incorporating it as you knead the dough. Knead for at least 5 min. Cover the dough with a bowl and let rest for 20 min. Use a manual pasta machine for rolling and cutting.
NOTE:
This pasta can be made successfully with 3 tablespoon of tomato paste instead of fresh tomatoes.