This is a variation on my Pasta Fresca recipe I came up with when I had dried a ton of Roma tomatoes in my food dehydrator. It is very pretty to look at and goes well with light sauces so it is economical as well. It is a little more difficult to roll out than the Pasta Fresca egg noodles but worth the extra effort. Serve simply with olive oil, butter, minced garlic, kosher salt and cracked black pepper and lots of fresh basil and flat leaf parsley. Pass the parmesan!