Instructions: Preheat oven to 450 degrees. Rub outside of pepper with olive oil, and place on a small baking sheet. Cook until skin begins to bubble and turn lightly brown in spots, 20 to 25 minutes, turning once after 10 minutes. Transfer to a container with a tight-fitting lid to steam for about 15 minutes. Remove stem and seeds; peel away skin, and discard.

In the bowl of a food processor, puree pepper (there should be a generous 1/2 cup puree). Add flour and eggs. Process until dough forms a ball, about 15 seconds. Transfer dough to a lightly floured work surface. Knead until smooth and elastic, about 5 minutes. Cover with an inverted bowl or plastic wrap, and let rest 1 1/2 hours at room temperature or refrigerate overnight.

Divide dough into eight pieces. Working with a few pieces at a time and keeping remaining pieces covered, flatten each portion of dough into a disk shape somewhat narrower than the machines opening. Very lightly dust dough with flour. Feed through at machines widest setting. (If dough pulls or tears when passing through machine, simply sprinkle a little more flour over dough, just before its fed, to keep it from sticking. When finished, remove excess flour with a dry pastry brush.) As pasta sheet emerges, gently support it with palm, and guide it onto work surface. Fold sheet in half. Pass through a second time on the same setting to smooth dough and increase its elasticity.

Thin dough by passing it through ever-finer settings, two passes on each setting, until sheets are almost translucent but do not tear. (On the Kitchen Aid attachment, the dough was passed through settings one through four; machine settings differ - some have as many as ten, while others have only six.)

Switch to the cutter attachment, and pass each sheet through fettuccini cutter. Separate strands, and hang on a pasta rack to dry so that they do not stick together.

This recipe yields about 1 1/2 pounds.

Yield: 1 1/2 pounds

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