Black Pepper Pasta with Squash and Mushroom Sauce

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

1. On a clean work surface, combine flour, yeast, salt, and black pepper directly on the surface in a small mound. Mix with a fork.

2. Make a well in the center, and crack the eggs in. Whisk gently with a fork.

3. Add 1/4 cup of water at a time, mixing after each addition as you slowly incorporate the flour mixture.

4. Once all the water has been incorporated, knead dough until smooth.

5. Let rest for 10 minutes.

6. Prepare a stock pot of salted, boiling water.

7. 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.

8. 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.

9. 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.