1. Begin by making fresh pasta dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add salt, and gently whisk the eggs with a fork, gradually incorporating the flour from the edges.
2. Knead the dough for about 8-10 minutes until smooth and elastic. If it feels sticky, dust lightly with flour. Wrap in plastic wrap and let rest for 30 minutes.
3. While the dough rests, prepare your sauce. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Add sliced mushrooms and cook until tender and golden, roughly 5-7 minutes. Deglaze the pan with white wine if using, allowing it to reduce by half.
5. Stir in cherry tomatoes and red pepper flakes, cooking until tomatoes soften, about 3-4 minutes.
6. Pour in the cream and simmer gently for 5 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat and stir in fresh basil.
7. Roll out your rested pasta dough using a rolling pin or pasta machine to your desired thickness. Cut into fettuccine or your favorite shape.
8. Bring a large pot of salted water to a boil. Cook fresh pasta for 2-3 minutes until al dente. Reserve a cup of pasta water before draining.
9. Toss the pasta with the sauce, adding reserved pasta water little by little to reach a silky consistency.
10. Serve immediately, sprinkled with grated Parmesan or nutritional yeast.

One of my fondest memories is sitting beside Mama Lou as she expertly rolled out dough, her hands moving with practiced ease. She always told me, “Patience and love make the pasta sing.” Those words echo every time I prepare this pasta recipe list, and I hope you feel that magic with every dish you create.