Rosemary and Sage—Scented Homemade Pasta

As a rule, I don’t see the point of making pasta dough at home with anything but flour and eggs. Colored dough depends for its hues on coloring agents that either communicate no flavor, and therefore have no gastronomic interest, or else impart flavor that lacks freshness. The only desirable colored pasta is the splendid Bolognese kind with spinach. I have similar objections to pasta dough touched up with aromatic substances. They usually have nothing to express, unless its staleness. Again