Hand made pasta with wholemeal flour

I made some pasta using wholemeal flour instead of white flour. My ratio was one egg to 100 grams of flour.

However, I noticed the following things when making it.

It took a good half hour (and lots of sweat) to knead it to develop the gluten and to get it somewhat silky and smooth.

It seemed to take longer to cook than package dried pasta, which is strange because I'd expect it to take less time given that it's fresh pasta.

Is all this normal for pasta made with wholemeal flour, or could it be that my egg to flour proportion is wrong? Also, I made this using ONLY egg and flour, with a teaspoon of water here and there to help soften it. Am I missing anything?