Stacey and I tried our hands at making fresh pasta with a pasta maker I got for my birthday last year. We were a tad over ambitious and started out making whole wheat pasta (recipe) which seems a bit harder to make than regular pasta. We’ve since gone back to making the regular pasta as it is much easier. It tends to tear apart less than when using whole wheat flour. The trial and error process is still really fun especially when its assisted by a bottle (or two) of red wine. 🙂

This dinner was absolutely phenomenal despite the trials the whole wheat pasta-making introduced. The sweetness of the roasted squash and the nutty flavor of the Parmesan cheese with the brown butter and sage in the sauce was a perfect pairing.