Categories: Pasta 
      Yield: 6 servings 
  
      3 c  All-purpose flour*                3/4 c  Plus 2 Tablespoons water 
  
  *Or unbleached flour. Place flour in a mound on a large flat surface. Make 
  a well in the center.  Add water and salt. Using a fork, gently start to 
  work flour from the side of the well into the liquid mixture. Continue 
  until dough becomes sticky and difficult to work with the fork. Knead by 
  hand to make a rough-looking dough. Let dough rest 10 minutes. Knead dough 
  until most of the flour is used and dough is smooth and elastic, about 10 
  minutes. Divide dough into 3 or 4 balls and place balls in a plastic bag; 
  set aside to rest 30 minutes before rolling by hand. Roll out 1 ball at a 
  time to desired thickness and cut into desired shape and width. Yield: 
  Makes about 6 servings Source: Sophie Kay's Pasta Cookery BEET PASTA: Drain 
  1 (8-oz) can cooked sliced beets. Puree in blender with 1 Tablespoon 
  vegetable oil. Make a well in 2-1/2 cups all-purpose or unbleached flour. 
  Spoon beet puree into well.  Add 1 teaspoon salt. Continue as directed 
  above.  Makes about 4 servings. BROCCOLI PASTA: Cook 10 ounces frozen 
  chopped broccoli; drain. Puree in blender with 1 room temperature, large 
  egg.  Make a well in 2-1/2 cups all-purpose or unbleached flour. Spoon 
  broccoli puree into well. Add 1 teaspoon salt. Continue as directed above. 
  Makes about 4 servings. EGG NOODLE PASTA: Make a well in 2-1/4 cups 
  all-purpose or unbleached flour. Break 3 room temperature, large eggs into 
  the well. Add 1 teaspoon salt. Beat mixture in the well with a fork about 
  10 strokes before working in flour. Continue as directed above. Makes 4 
  servings. EGG PASTA: Make a well in 3 cups all-purpose, unbleached semolina 
  or whole wheat flour. Break 4 room temperature large eggs into the well. 
  Add 1 Tablespoon vegetable oil, 1 Tablespoon water and 1/2 teaspoon salt. 
  Beat mixture in the well with a fork about 10 strokes before working in 
  Continue as directed above. Makes about 6 servings. LEMON PASTA: Make a 
  well in 2 cups all-purpose or unbleached flour. Add 1/3 cup lemon juice, 
  grated peel of 2 lemons and 1/2 teaspoon salt to the well. Continue as 
  directed above.  Makes about 4 servings. ONION PASTA: Make a well in 2-1/2 
  cups all-purpose or unbleached flour. Break 4 room temperature, large eggs 
  into the well.  Add 2 Tablespoons vegetable oil and 1 (1-1/4 oz) package 
  dry onion soup mix. Beat mixture into the well with a fork about 10 strokes 
  before working in flour. Continue as directed above. Makes about 4 
  servings. PINEAPPLE PASTA: Make a well in 2-1/4 cups all-purpose or 
  unbleached flour.  Gently add 1 (6 oz) can thawed, frozen pineapple juice 
  concentrate and 1/4 cup sugar to the well. Beat mixture in the well with a 
  fork about 10 strokes before working in flour. Continue as directed above. 
  Makes about 4 servings. SEMOLINA FLOUR PASTA: Make a well in 2 cups 
  semolina flour. Add 1/2 cup plus 3 Tablespoons water, 2 Tablespoons 
  vegetable oil and 1 teaspoon salt to the well. Continue as directed above. 
  Makes about 4 servings. SPICY ITALIAN PASTA: Make a well in 2 cups 
  all-purpose or unbleached flour. Break 1 room temperature egg into well. 
  Add 1/4 cup water, 2 Tablespoons vinegar, 1 Tablespoon vegetable oil and 1 
  (.06-oz) package dry Italian salad dressing mix. Beat mixture in the well 
  with a fork about 10 strokes before working in flour. Continue as directed 
  above. Makes 3 to 4 dozen chips. SPINACH PASTA: Cook 10 ounces of fresh or 
  frozen spinach; drain. Puree in blender with 1 room temperature, large egg. 
  Make a well in 3 cups all- purpose or unbleached flour. Break another room 
  temperature large egg into well. Add 1-1/2 teaspoons salt. Beat mixture in 
  the well with a fork about 10 strokes. Add spinach puree and beat before 
  working in the flour. Continue as directed above. Makes about 6 servings. 
  WHOLE WHEAT PASTA: Make a well in 2 cups sifted whole-wheat flour. Break 2 
  room temperature large eggs into the well. Add 2 to 3 Tablespoons water, 1 
  Tablespoon vegetable oil and 1 teaspoon salt. Beat mixture in the well with 
  a fork about 10 strokes before working in flour. Continue as above. Makes 
  about 4 servings. ZUCCHINI PASTA: Cook 10 ounces cubed fresh zucchini in 
  1/2 cup boiling water until tender; drain. Puree in blender with 1 room 
  temperature, large egg and 1 Tablespoon vegetable oil. Make a well in 4 
  cups all-purpose or unbleached flour. Break another room temperature, large 
  egg into well. Add 2 teaspoons sugar and 1 teaspoon salt. Beat mixture in 
  the well with a fork about 10 strokes. Add zucchini puree and beat before 
  working in the flour. Continue as above. Makes about 8 servings.