1/4 c. lemon juice
1/2 c. salad oil
1/2 tsp. paprika
Salt to taste
1 clove garlic, crushed
1/4 c. minced parsley
1/2 lb. mushrooms, sliced
1 avocado, sliced

Blend lemon juice, oil, paprika, salt, garlic and parsley. Toss with mushrooms and avocado. Chill.

FRESH PASTA:

1 1/3 c. flour
2 eggs, lightly beaten
2 tbsp. water
2 tsp. cooking oil

Mix eggs, flour, water and oil with a fork. Fold mixture with hands until dough pulls free from hands. Add more flour, if necessary. Knead 10 minutes. Cover and let stand 1 hour. Roll and stretch dough until thin and translucent. Let stand 10 minutes.

Before dough becomes brittle, roll it into a scroll and slice on bias into 1/4 inch thick noodles. Drop noodles into rapidly boiling water for about 5 minutes. Do not over cook. Drain thoroughly. Toss with lemon mixture, mushroom and avocado mixture. Serve. Yield: 4 servings.

Preparation time: 25 minutes, plus 1 hour standing time.