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Old 12-17-2009, 09:53 PM
 
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I'm making a dinner tomorrow night for a gentleman friend and plan on serving half smoked Alaskan sockeye lox in an Alfredo sauce. It's been quite a long time since I've made the fettucini from scratch. Anyone got any good tips on that? I plan on cutting it by hand; I have about as much use for those pasta machines you see on tv as I do for bread machines, which is less than none.
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