Only issue is, I can only make gnocchi and long pasta at this stage. I have a pasta roller, cutter, and ravioli cutter and all the flour I could need, but are there other tools I need? Are there videos I should be watching to learn or materials I should be reading?

I would also love to make complex shapes, but don’t have an extruder. Is that something I should get? Have you had luck with that? Would you recommend it?

I am Italian American. This is my heritage and I wish to do it right. Thank you!

I know…the parsley. Even so, it was incredibly delicious and otherwise correctly prepared. Eaten at Fife and Farro.

Made some fresh fetuccine with salmon and tomatoes from the garden

Every few months my grandma makes a pasta dish that I’ve never heard of before. I have no idea if it’s an original recipe or if it’s something other people make too. The pronunciation sounds like “eye-o-oi’s” (I’m sorry this is the only thing I have to go off of) she makes it with spaghetti and bacon, but it’s not creamy like carbonara. I think there’s garlic in it which would make sense because aglio is the word for garlic in Italian, and “eye-o” is close to how you say aglio. Maybe she’s mispronouncing aglio? I have no idea but if anyone has an idea please share and thank you!