Well, after the ravioli, we had the paster maker dusted off and were ready to use it again. We ditched the idea of more ravioli, as they are not the quickest things in the world, and went with a plain fettuccine. The difference between fresh pasta and dried is huge... once you've made some you'll have a hard time going back. Trust me. This recipe was very simple, and quite good. Sometimes you don't need gobs of sauce with tons of spices and flavors, and such is the case with this pasta. Homemade Fettuccine with Garlic and Oil Makes 4-6 servings. Ingredients For pasta: 4 eggs 3-3 1/2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon olive oil For sauce: 1/2 cup extra virgin olive oil 4-6 garlic cloves, peeled & chopped 1/2 cup chopped fresh parsley Freshly ground pepper smoked paprika & parmesan for garnish Directions To make pasta, either build a well out of flour and slowly stir in eggs (more info here) or mix in a food processor or stand mixer. You want the dough to just barely

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