Homemade pasta can be coloured in a number of ways which also give flavour and texture: finely chopped or pureed spinach for vibrant green pasta; tomato purée for orangy-red pasta; grated cooked beetroot for pink to crimson pasta (depending on how much you add); saffron and extra egg yolks for yellow pasta; and squid ink for black pasta. You can also add flavour by adding chopped herbs, ground spices or a little pesto sauce or olive paste from ajar. Add the extra ingredients at the same time as the eggs. You may need to use more flour as you knead.
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