Whole Wheat Tagliolini with Fresh Cherry Tomato Sauce

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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 38%
  • Fat: 17.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 11.2g
  • Polyunsaturated fat: 2.6g
  • Protein: 12.7g
  • Carbohydrate: 53.5g
  • Fiber: 7.3g
  • Cholesterol: 93mg
  • Iron: 4mg
  • Sodium: 565mg
  • Calcium: 58mg

Ingredients

  • Pasta:
  • 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
  • Sauce:
  • 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

Preparation

  1. 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. 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. 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. 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.
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