Yes, homemade pasta! Such a treat. Easy to do and you can add whatever you want. Herbs, spices, vegetables. You name it … you can add it to your pasta. Or you can just take the noodles, cook them and smother in browned butter and that’s dinner!

Here is Robin making the semolina pasta, fettucini to be exact. After it gets mixed, let it rest for an hour or so and then run it through a pasta mill.

Rolling the semolina dough thinner and thinner!

Cutting the fettucini from the sheet of dough.

The fettucini on a plate and dusted with flour.

And the finality ….

Artichoke and Chicken Fettucini in Alfredo Sauce

Fresh Steamed String Beans

Fresh Homemade Herbed French Sourdough Bread

1971 Weingut Dr Burklin-Wolf Riesling Auslese

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Alfredo Sauce

5 tablespoons butter
2 garlic cloves, minced
1 cup heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
1/2 cup pecorino romano
3/4 cup mozzarella cheese
12 ounces fresh fettucini
2 chicken breasts grilled or poached and cut into bite size
8 marinated artichoke hearts or a small jar

Directions:
Prep Time: 5 mins

Total Time: 25 mins

1). Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.
2). Add the Parmesan and Romano cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. Add chicken and artichoke hearts
3). When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
4). While the sauce cooks, boil noodles for 3-5 minutes. Place pasta on serving plates and spoon sauce over pasta

So there you go! Have fun with this. Think of all the pasta varieties you can make. Cheers!