VARIETY NOODLE DOUGH

Spinach Pasta Dough (green hue):

Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs.
Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.

Tomato Pasta Dough (orange hue):

Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.

Beet Pasta Dough (pinkish-red hue):

Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.

Herb Pasta Dough (speckled):
Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.

Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.