Arterra’s Handmade Fettucini (with dried cranberries, applewood bacon, butternut squash and goat cheese alfredo sauce)

For the pasta:

16 oz. pasta flour

2 Tbsp. olive oil

2 Tbsp. water

6 egg yolks

3 whole eggs

2 Tbsp. olive oil

1/2 small leek, diced

1/4 c. slab bacon, cut into 1/4-inch dice

1/4 c. butternut squash, small dice

2 Tbsp. dried cranberries

2 oz. heavy cream

3 Tbsp. goat cheese

Salt and pepper to taste


On clean cutting board, place pasta flour in a mound. Make a well; add olive oil, water and eggs. With fork, start to incorporate flour slowly from the edges. As dough starts to take shape, knead for 5 to 10 minutes until dough is smooth and silky. Allow to rest covered for 20 minutes. Using a pasta roller, roll pasta from the largest setting to desired thickness (about 1 or 2 on the dial). Cut into four 8-inch segments and run through a fettucini roll cutter attachment. Set aside.

To finish:

Simultaneously set a pot of salted water with olive oil in it and heat olive oil in sauté pan over medium-high heat until oil just starts to smoke. Add leeks and bacon. Sauté 2 to 3 minutes until bacon starts to caramelize. Add butternut squash and sauté for an additional 4 to 5 minutes or until squash softens. Add cranberries and heavy cream. Add pasta to the water and cook for 4 more minutes. While pasta is cooking, incorporate goat cheese into cream and set aside to drain the pasta. Add pasta to the mixture and toss thoroughly. Serves 4.