<<Disclaimer: Verify this information before applying it to your situation.>> I have received 3 suggestions so far, and two requests for information when I have it! Since I'll be away for several days, I'm summarizing what I have so far: From Maurizio: http://www.cosmo2000.ca/deroma/produits_en.html#bi-aglut Ok, this Web site gives you the possibility to order GF Tagliatelle all'uovo (egg Tagliatelle) from Plasmon Bi-aglut that is an italian company that produces also other GF products. I have found by chance on the internet this canadian importer called Deroma of these european GF companies and you can find also the price-list somewhere around its web http://www.cosmo2000.ca/deroma/liste_en.html (it's pretty expensive...we can have in Italy free of charge). . . . From Gabriele: . . .The only ones that come close to your noodles are fettuccini cooked longer than you usually would.I know what you mean. I am from Europe and we have often had that noddle type with Osso Bucco. I use the noodles from Pastariso which are pretty good. . . . From Nancy: . . .the GF pasta/noodles recipe in Bette Hagman's cookbook is REALLY good. I made it with butter and caraway seeds like you said, and it was delicious! It's also REALLY easy (I've never made pasta before) -- you don't need a pasta machine or anything. Just roll it thin with a rolling pin, and then cut to the width you want. The noodles also freeze very well -- I freeze them in layers with wax paper in between (like you would bacon slices) and then just take out what I want without the whole bunch being frozen together. Thanks to you all! I'll summarize any more suggestions next week. Bobbi in Baltimore