This is a dish I love to turn to when the weather begins to cool and I start to crave richer fare. There is something magical about the combination of the silky soft noodles, the creamy sauce, and the little crunch of the nuts. I would never insist that a cook only use freshly made pasta all the time. In fact, there are many sauces where I believe good quality dried pasta works far better than fresh pasta. In the case of this dish, however, I only ever make this with fresh pappardelle; indeed, this might be my favorite reason to make pasta at home. <br />This is adapted from a recipe that was featured on Chef Steps, tuned and adjusted after making it a bunch of times. The original recipe called for serving this with a poached egg on top, which I tried the first time I made it. Surprisingly—since I love topping pasta with eggs—I found the egg unnecessary and a little distracting. There is plenty richness with the creamy hazelnut sauce and egg pasta. <br />Served in larger quantities with a salad, this makes a very satisfying meal. Served in smaller quantities, it makes an absolutely stellar first course. <br />

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