Whole Wheat Tagliolini with Fresh Cherry Tomato Sauce

Whole Wheat Tagliolini with Fresh Cherry Tomato Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Francine Degni, Jan Gautro
The nutty, slightly sweet flavor of whole wheat flour is a tasty addition to a basic pasta recipe. Look for the smallest sweet tomatoes you can find for this simple sauce. Substitute grated orange rind for the lemon, if you prefer.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 408
Caloriesfromfat 38 %
Fat 17.1 g
Satfat 2.8 g
Monofat 11.2 g
Polyfat 2.6 g
Protein 12.7 g
Carbohydrate 53.5 g
Fiber 7.3 g
Cholesterol 93 mg
Iron 4 mg
Sodium 565 mg
Calcium 58 mg


1 cup all-purpose flour (about 4 1/2 ounces)
1 cup whole wheat flour (about 4 3/4 ounces)
1 tablespoon plus 1/4 teaspoon salt
5 tablespoons water
2 tablespoons extravirgin olive oil
2 large eggs
6 quarts water
2 tablespoons olive oil
2 garlic cloves, minced
5 cups quartered cherry tomatoes
1/2 cup thinly sliced fresh basil
3 tablespoons drained capers
1 teaspoon grated lemon rind
1/4 teaspoon crushed red pepper


1. To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/4 teaspoon salt in a food processor; process 30 seconds. Combine 5 tablespoons water, 2 tablespoons olive oil, and eggs in a bowl, stirring well with a whisk. With processor running, pour water mixture through the food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.

2. Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough into a flat rectangle. Roll the dough into a 14 x 14–inch square, dusting with flour, if necessary (turning dough over occasionally and dusting surface with flour as needed). Lay dough sheet flat; fold ends so they meet in the middle. Fold the sheet in half like closing a book. Fold in half again to form 8 layers of pasta. Using a sharp knife, cut the pasta crosswise into 1/4-inch-wide noodles. Separate noodles, and dust with flour. Place noodles on a jelly-roll pan dusted with flour. Repeat procedure with remaining dough portions.

3. Bring 6 quarts water and remaining 1 tablespoon salt to a boil in a large Dutch oven. Place noodles in a sieve; shake off excess flour. Add noodles to pan. Cook 1 1/2 minutes or until done; drain.

4. To prepare sauce, heat 2 tablespoons oil in a large nonstick skillet over medium-low heat. Add garlic to pan; cook 3 minutes, stirring frequently (do not brown). Remove from heat. Stir in tomatoes and remaining ingredients. Toss with noodles.

Lidia Bastianich,

Cooking Light

April 2008
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