Mix the flour, salt, olive oil, eggs and milk until it forms a dough (you may need to add some extra water or to make it come together for a smoother dough - wholemeal sucks up a lot of fluid!). Knead 10 minutes until dough is springy and elastic, then let rest. I usually leave at least an hour.
Break into pieces and feed them through your pasta machine, on successively thinner settings until you're satisfied (I usually go to at least 3). Then feed through the spaghetti attachment.
In a small pot, add tomatoes, carrot, capsicum, onion, garlic and a splash of olive oil, if you like, and heat until the veggies are soft. Blend in a blender or food processor until pureed.
Meanwhile, heat a big pot of boiling water and a pinch of salt. Cook spaghetti 3 minutes or until soft.