Ingredients
- 1 cup flour
- 1 cup whole wheat flour
- 1 tablespoon salt
- ¼ teaspoon salt
- 5 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 2 large eggs
- 6 quarts water
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 cup leeks, sliced
- ¼ teaspoon crushed red pepper
- 5 cups cherry tomatoes, quartered
Directions
1. For the pasta: combine flours and 1/4 teaspoon salt in food processor; process 30 seconds. Combine 5 tablespoons of water, 2 tablespoons oil, and eggs in a bowl, stirring well with a whisk. With processor running, pour water mixture through the chute, processing until dough forms a ball. Turn dough on lightly floured surface, kneading 5-6 times. Shape dough into a disk, dust lightly with flour and wrap in plastic. Let stand 30 minutes. Divid dough into 3 equal pieces and roll dough to a 14 x 14 square. Keep unused dough covered as working. Cut dough into noodles. |
2. Place noodles into 6 quarts water with one tablespoon salt boiling. Cook approximately 2 minutes. |
3. For the sauce: Heat oil in large nonstick skillet over medium-low heat. Add garlic to pan and cook approximately 3 minutes, stirring. Remove from heat and add the remaining ingredients. If using leeks, add them to the garlic mixture. |