Homemade Pasta

This recipe is from the Culinary Institute of America, St. Helena.

Homemade Pasta
(Black Pepper Fettuccine with Garlic & Herbs)

2 c. flour
1 T salt
2 t. ground pepper (or to taste)
5 eggs

Mix dry ingredients in food processor. Add the eggs one at a time until combined. Dough should look like cornmeal.

Transfer to knead to a smooth ball. Cover and let rest 20 minutes.

Roll dough very thin (1 mm) using extra flour to prevent sticking. Roll up and cut into fettucine. (Or use pasta machine.

Boil for 7 minutes or until done.

Sauce
3 T. olive oil
¼ t. red pepper flakes
4 cloves garlic sliced thin

Saute together, then add:
½ c. white wine

Simmer until reduced by ½, then add:
¾ cube of butter (this is about 6 oz.)
1 t. salt
1 T. parsley, chopped
1 T. thyme, chopped
1 T. sage, chopped

Remove from heat. Pour over pasta. Sprinke with:

¾ c. Parmesan cheese