In fall and winter I turn to comfort foods and nothings speaks comfort more in my opinion than homemade pasta. Of course you can use packaged pasta but if you have the time and the inclination making it from scratch will yield a delicious pasta and I find the kneading therapeutic. I gathered a handful of fresh basil from my garden and added to the pasta dough along with some freshly ground black pepper. You can make any type of pasta you like with this recipe but I chose pappardelle partly because its easy the wide noodles are less work and I really do like it. I adapted a recipe for pasta by Michael Chiarello. I like to serve this with a hearty beef sauce and a generous grating of pecorino romano or parmigiana.

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