Here's some pasta I picked up in Florence last time I was over. One of these days, when I buy a pasta machine again, I'll have a go at making some prettily-colored pasta.
This was cooked fairly plainly, mixed with a chicken/marinated artichoke sauce, and liberally dressed with Parmigiano Reggiano.
More recently, I made some tagliatelle for a pasta primavera - After making some asparagus soup (basic white sauce, boiled asparagus + its boiling water, plus some bouillon), hand-blendering it, and running it through a sieve with a spoon, I was left with a handful of green pulp.
This I mixed with flour and eggs (about 200g flour, 2 egg yolks) and rolled into a thin (very thin) sheet. After rolling it to the center from both ends (like a scroll), I cut it into thin strips, ran the knife blade under the middle, lifted the blade up, and which point both sides unscrolled, leaving me with a pile of tagliatelle hanging from the knife. (So much easier than unrolling in the regular way). A quick dust with flour, leaving it for an hour to dry a bit, then boiled for a minute, served with fresh garden peas, more of the asparagus and some soup to make a sauce, etc.
