Whole Wheat Tagliolini with Fresh Cherry Tomato Sauce

From Cooking Light Magazine:

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.

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 object
• 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. 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.

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

RESULTS: Meh. I didn't use enough flour at first and the pasta just sort of squashed into a glob instead of separating into ribbons. I didn't try the sauce, but I'm including it in case you'd like to. Maybe I'm just not a fresh pasta gal? Elsewhere in this article in this month's cooking light (March, or maybe April) there was a recipe for ravioli. That I'd like to try. The food network and other cookbooks keep trying to push the wonton wrapper ravioli, and I've tried it and it's not good. They get all slimey and you can see through them, sort of like, I don't know, rice paper or something not ravioli-ish. I think the wonton wrapper lobbyists have a hand in this sudden popularity. Anyway, I don't dig it, but I'd like to try rolling my own ravioli pasta. For this pasta, the rolling was acutally way easy, I really don't think you'd need a pasta roller or anything. We'll see.