Instructions

For preparing the dough

1. Prepare the color addition: For spinach or beets, cook until very soft, drain thoroughly, squeeze out excess liquid, and blend/pulse to puree. For tomato paste or squid ink, use directly. For saffron, steep a generous pinch in 1 tbsp hot water for 10 minutes.
2. In a small bowl, use a fork to combine the 2 large eggs and 1 egg yolk with the color puree/addition of your choice.
3. Place the unbleached all-purpose flour and kosher salt on your work surface. Scoop the flour into a circle and make a well in the center. Pour the egg and puree mixture into the well.
4. Use a fork to combine the flour into the wet ingredients, starting from the center of the well and working your way to the outside.
5. Use your hands to gently knead the dough into a smooth circle.
6. Cut the dough into four pieces.

For rolling, cutting, and cooking

1. Flatten each piece with your hand and run through a pasta machine on the thickest setting twice.
2. Progressively move to the next settings until you get a thin sheet of pasta.
3. Run the sheet through the machine on the final setting that cuts the pasta into the noodle size of your choice.
4. Dry the pasta for several minutes (or longer) on a rack, or swirl the noodles on a baking sheet lined with a bit of flour.
5. Cook the pasta in salted, boiling water for just a few minutes until tender, then drain and serve with olive oil, Parmesan cheese, or your favorite sauce.