This week I decided to make it with chives because they were growing nicely in my aerogarden.
The basic recipe is 3/4 c. flour to every egg you use. If vegetable puree is used to flavor the pasta, more flour will be needed. It can be made eggless with EVOO, and I plan to try subbing in whole wheat pasta next week.
First, make a well in the center of the flour. Add eggs and any add-ins. Whisk the eggs and pull in flour until it's incorporated, then knead with hands until mixed. If dry, add water, if wet, add more flour. Let the pasta sit for 15 minutes covered by a damp towel. Next, divide the dough into a few pieces. Flatten it a bit, and run it through the pasta roller on the largest setting, fold over, and run through again, getting smaller and smaller as you go.
Run pasta through the cutter.