Squash and Mushroom Sauce Pasta

Black Pepper Pasta

with Squash and Mushroom Sauce

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Ingredients

3 cups Organic Feel Good Dough flour

1 1/2 tsp organic yeast

1 1/2 tsp salt

2 Tbsp cracked black pepper

1 1/4 cup water

2 eggs

1/2 lb cremini mushrooms, cleaned and sliced

1 clove garlic, minced

1/2 onion, sliced

1 medium butternut squashed, cooked

1 cup vegetable broth

Fresh sage, chopped

Method

On a clean work surface, combine flour, yeast, salt, and black pepper directly on the surface in a small mound. Mix with a fork.
Make a well in the center, and crack the eggs in. Whisk gently with a fork.
Add 1/4 cup of water at a time, mixing after each addition as you slowly incorporate the flour mixture.
Once all the water has been incorporated, knead dough until smooth.
Let rest for 10 minutes.
Prepare a stock pot of salted, boiling water.

Roll out dough into a 12 x 15 rectangle, on a cutting surface. With a knife, cut dough into a fettuccine size strips. 48 strips. Let rest.

Meanwhile, in a saucepan, heat squash and vegetable broth over medium heat. Cook mushrooms, onions, and garlic, in a skillet until tender. Add salt and pepper.

Prepare pasta by cooking a handful at a time. Drop in the water, and let it rise to the top. Cook pasta for 1 minute. Remove from water with a slotted spoon, and place on a serving plate. Top with 1/4 cup of squash. Stir to cover pasta. Top with mushroom and onion mixture, garnish with sage, and serve.