TaDa!!

Pasta, pasta everywhere!  I tried two recipes, one with three eggs and no oil, the other with five eggs and a little oil.  One I cut tagliatelle and the other fettuccine.  The recipe with oil was easier to work with (or maybe I was just getting the process down a little better).  I felt like Lucille Ball in the candy factory...up to my elbows in flour, rolling dough like a madwoman, strands of pasta piling up all around.  I cooked a small portion of each batch separately and, not wanting to disguise any difference in taste, dressed the pasta with just butter, oil, and garlic.  Dang, that's good stuff!  I couldn't discern any appreciable difference in the flavor of the two noodles, but there is little similarity between store-bought and homemade.  The homemade has substance, more "tooth," and even a small plate is much more satisfying.  The problem now, of course, is that I have a mountain of noodles drying, piles waiting in the fridge...and I want to keep making more!  Christmas is coming...hmmm.