additional recipes for flat freshly made egg pasta:

(fettuccine and tagliatelle are basically interchangeable):

fettuccine . . .

alfredo (butter, parmesan and cream) including the original alfredo

with lemon and cream

with gorgonzola

with mushrooms and lemon

with a celery and tomato sauce

with zucchini and thyme

with simple veal ragu

with simple ham sauce

a la Viazzi (sausage and mushrooms)

with lamb ragu

with fresh corn and asparagus

simple, with sea scallops

with sea scallops, lemon and breadcrumbs

with smoked salmon

tagliatelle . . .

al ragu (the Bolognese classic)

with peas and prosciutto

with sugo d'arrosto (sauce from a roast)

with sausage, lemon and nutmeg

with prosciutto crudo

(or trenette) with walnut pesto

with asparagus and herbs

with porcini and sage

with mushrooms (and peas)

with radicchio and arugula

with red peppers, zucchini and tomato

with brown butter, brussels sprouts and chanterelles

verdi with scallops

with mussels and tarragon

with mussels and fresh peas