Black Pepper Pasta with Squash and Mushroom Sauce
1 package of Classic Original dough mix
1 1/4 cup water
1/2 lb cremini mushrooms, cleaned and sliced
1 clove garlic, minced
1/2 onion, sliced
2 Tbsp cracked black pepper
1 medium butternut squashed, cooked
1 cup vegetable broth
Fresh sage, chopped
In a mixing bowl, combine mix and yeast. Add black pepper. Make a well in the center, and crack the eggs in. Add 1/4 cup of water at a time, mixing after each addition. Place dough on the table, and knead 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.