By Olivia Fowler
For the Courier

ofowler@thepccourier.com

There are so many different kinds of pasta dishes and recipes for pasta itself, I couldn’t begin to list them.

You can make your own fresh pasta or buy it already made or go with dried pasta from a box.

There are different kinds of flour and other ingredients, and you can go online and watch how it’s done by hand.

But you don’t have to be an Italian chef to make the recipes featured this week, and none are so complicated you feel compelled to throw up your hands and go out for dinner.

I hope you like some of these. I still love Fettuccini Alfredo, even though I found out it isn’t served in Italy, but was created in America in the early 1900s. No matter where it came from, I call it delicious.