I have always wanted to try to make my own handmade pasta.
So, when I received a pasta maker for my birthday, I knew I would have to try my hand at the challenge!
I made a whole wheat pasta (1 cup whole wheat flour, ½ cup all purpose flour, 2 eggs, and a small amount of olive oil) and it turned out to be easier than I thought it would be … although it was also messier than I had hoped it would be.
I topped the fettuccini pasta with a homemade marinara sauce with mushrooms.
Sprinkled with freshly ground parmesan and the dish was actually good enough to be served at the Trattoria.
We paired the pasta with a 2005 Bordeaux Superieur. This was a very complex wine with a smooth finish that complimented the acids in the pasta excellently! Of course it also went well with chocolate.
