Making my own pasta was so fun, that I just had to do it again last week! We spent the day before going into Carmel-by-the-Sea and going to a cheese shop. Knowing we were going to make Fettuccine the next day, we sampled several cheeses that would work well with the pasta. We settled on Beechers Flagship cheese. Beechers started in Pikes Place Market, which is one of my favorite places ever. It had a good, sharp, nutty flavor to it and crumbled perfectly for easy melting in the sauce. The other cheese we used for the sauce was Fromager d’ Affinois which is very similar to a Brie cheese in texture but even smoother! I used it in place of half of the heavy cream in the original recipe. The last cheese we got was a Cravero Parmiginano Reggiano. We just used this to sprinkle on top.

For the pasta, I used the same egg dough recipe I posted a couple weeks ago. This time, to separate the eggs, I used a slotted spoon over a bowl. So much easier!

I used our fancy new Kitchen Aid attachment, the pasta roller. I cut my dough into 5 pieces and rolled each piece out by hand just until it was thin enough to go through the rollers largest setting. I ran it through that setting a time or two, and then went down a setting. Following that same process, I went down one more setting. After it was rolled out, I folded it into a nice rectangular shape, and fed it back into the machine. The roller works largest setting to smallest. You have to run it through the first setting a while, and then you only need to do each section 2-3 times. I set everything out on the drying wrack while I finished.

Fresh pasta cooks quickly, I think we only cooked it for 3 minutes. We also saved 2 cups of pasta water, it’s good pasta ethics!

Fettuccine Sauce

• 1/2 cup heavy cream (we used about 1/4 cup and then a good chunk of the Fromager)
• 2 ounces Pecoronio Romano (we used the Beechers)
• 1/2 tsp cornstarch
• 4 tbsp unsalted butter, cut into chunks
• pepper
• 1 cup peas
• 3 oz prosciutto, cut into thin strips
• 3 cups loosely packed arugala

Combine the Pecoronio with the cornstarch in a small bowl, toss to coat. Then add your butter, pepper, and cream. Once your pasta is drained (and you’ve reserved 2 cups of pasta water!) put everything into the pasta bowl. Noodles, cheese mixture, a cup of pasta water. After you mix that up, add the arugula, peas, and prosciutto. Sprinkle with cheese. Done! This recipe is seriously so easy, and so worth it!

This weeks wine was a Riesling. My usual first thought it that Riesling is a super sweet wine, but that is not always the case. This particular Riesling is French and on the drier side. It has a lot of apple notes, and is very crisp. It was perfect for our pasta, because it left you wanting a next sip after a bite of food! This particular Riesling lingers just long enough so that you really get to taste the depth of flavor.