Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  roasted bell bell peppers -- (jar), well drained
  1         tablespoon  sun-dried tomato paste
                        or
  1         tablespoon  chopped oil-packed sun-dried tomatoes -- well drained
  2              large  eggs
  1         tablespoon  olive oil or vegetable oil
  1           teaspoon  salt
  2 3/4           cups  all-purpose flour

Preparation:

Place bell peppers and tomatoes in food processor or blender. Cover and process until smooth. Place mixture in strainer; press mixture against side of strainer with back of spoon to remove excess liquid. Continue for hand mixing or food processor. Roll, cut and cook. Hand Mixing: Beat pepper mixture, eggs, oil and salt in large bowl with wire whisk until smooth. Add flour. Mix thoroughly with fork until dough forms. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.) Knead on lightly floured surface for 5 to 10 minutes, or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand for 15 minutes. Food Processor Mixing: Place pepper mixture, eggs, oil and salt in food processor. Cover and process until smooth. Add 2 cups of flour. Cover and process until dough is well blended. Add remaining 3/4 cup flour. Cover and process for about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough from bowl and press into a ball. Cover dough with plastic wrap or aluminum foil. Let stand for 10 minutes. Prepare: Roll out the pasta dough to prepare for desired style of pasta.

Nutritional Information:

178 Calories (kcal); 2g Total Fat; (9% calories from fat); 6g Protein; 35g Carbohydrate; 47mg Cholesterol; 281mg Sodium