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Whole Wheat Tagliolini with Fresh Cherry Tomato Sauce

I wanted to try out this recipe mid-week, but I didn’t have the time to make the pasta from scratch. I bought some fresh pasta and made the sauce and it turned this labor-intensive dish into a quick and delicious dinner. The sauce is simple but incredibly flavorful. I’ve watched Lidia on TV for years, and am excited to try more of her recipes (and I will make this pasta from scratch sometime soon).

Whole Wheat Tagliolini with Fresh Cherry Tomato Sauce

Whole Wheat Tagliolini with Fresh Cherry Tomato Sauce
Cooking Light April 2008

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.

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 cloves, garlic minced
5 cups quartered cherry tomatoes
½ cup thinly sliced fresh basil
3 tablespoons drained capers
1 teaspoon grated lemon rind
¼ 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.

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

Lidia Bastianich

Nutritional notes:
CALORIES 408(38% from fat); FAT 17.1g (sat 2.8g,mono 11.2g,poly 2.6g); PROTEIN 12.7g; CHOLESTEROL 93mg; CALCIUM 58mg; SODIUM 565mg; FIBER 7.3g; IRON 4mg; CARBOHYDRATE 53.5g

MacGourmet Rating: 5 Stars

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