Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce

Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke then flip. When done rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned about 15 minutes. Allow to cool then peel.

In a blender or food processor combine chiles 2 cloves roasted garlic and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork then make a well in the center. Pour in egg mixture. Working from the center outward gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.

In a blender or food processor combine 2 remaining cloves roasted garlic cilantro tomatillos jalapeno cream cheese sour cream chicken stock 1 tablespoon olive oil cumin salt and pepper. Blend until smooth. Pour into a saucepan over low heat and cook until heated through.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until pasta rises to the surface. Drain and divide into serving portions; pour sauce over top.