... and after sifting through a bunch of recipes, I settled on Pasta Dough No. 2. A basic dough with fine semolina and all-purpose flour. Not feeling too brave as far as trying a colored pasta yet, although... Pasta Dough No. 4 was a close contender because it uses 7 (gasp) egg yolks and our refer is currently experiencing an egg-valanche!
The dough was easy enough to make by hand. After chilling, it went through the rollers slowly creating thin sheets (final roll: number 6 on the Kitchen Aid Pasta Roller). Lastly the sheets were fed through the fettuccine cutter and the noodles were hung on a dowel rod between the counter tops.
Fresh pasta tossed with garlic, olive oil, lemon, artichokes (wish I had fresh ones), and prosciutto, topped with buttered bread crumbs and freshly grated cheese.
I was feeling all cozy about it until I looked on the can of artichoke hearts and saw they were from Peru. That's what I get for taking a field trip to Whole Foods Market. So shell shocked and excited to be there shopping I forgot to look at the can. Hate to say it, but it was worth the air miles for this wonderful hot, savory, fall dinner... I love artichokes... sigh...