Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        egg pasta
   1      pound         semolina
   4      whole         eggs
   1                    egg yolk
   1      tablespoon    water -- - if needed
                        spinach pasta
   1      pound         semolina
   2      whole         eggs
   1                    egg yolk
   4      ounces        raw spinach puree
   1      tablespoon    water -- - if needed
                        tomato pasta
   1      pound         semolina
   3                    egg yolk
   6      tablespoons   tomato paste
   1      tablespoon    water -- - if needed
                        saffron pasta
   1      pound         semolina
   3      whole         eggs
   1                    egg yolk
   2      ounces        saffron essence -- - made
                        with 1 tbsp saffron and 1 c
                        water reduced down to
   2      ounces        in volume and chilled
                        black pasta
   1      pound         semolina
   3      whole         eggs
   1                    egg yolk
   2      ounces        squid ink
   1      tablespoon    water -- - if needed

Preparation:

Recipe by: CHUCK OZBURN HBWK07A Preparation Time: Place all ingredients in a food processor and run until semolina is mealy; it should hold together when squeezed in the palm of the hand and not crumble when broken in two pieces; squeeze semolina into tennis ball size portions and wrap in plastic wrap; let rest 15 minutes; flatten each ball as it is worked and run through the largest opening of the pasta machine; fold in thirds and run through pasta machine again, turning 90F; continue this kneading process until dough is smooth and is slightly lighter than the ball when started; reduce the machine rollers one setting and run pasta through one time; reduce another set- ting and repeat till pasta is desired thickness, keeping pasta dusted as needed so it doesn't stick to the rollers; cut into 15 to 18 inch pieces and cut into strands; cover if using soon or put in freezer on shallow pans sprinkled with corn meal; when frozen, transfer to ziplock bags... Note: DO NOT ADD SEMOLINA DURING KNEADING PROCESS UNLESS PASTA IS TOO WET!