Title: Emo's Pasta
Categories: Pasta
Yield: 4 servings

---------------------------------EGG PASTA---------------------------------
1 lb Semolina
4 Whole eggs
1 Egg yolk
1 tb Water; - if needed
Spinach pasta
1 lb Semolina
2 Whole eggs
1 Egg yolk
4 oz Raw spinach puree
1 tb Water; - if needed

--------------------------------TOMATO PASTA--------------------------------
1 lb Semolina
3 Egg yolk
6 tb Tomato paste
1 tb Water; - if needed

-------------------------------SAFFRON PASTA-------------------------------
1 lb Semolina
3 Whole eggs
1 Egg yolk
2 oz Saffron essence; - made
With 1 tbsp saffron and 1 c
Water reduced down to
2 oz In volume and chilled

--------------------------------BLACK PASTA--------------------------------
1 lb Semolina
3 Whole eggs
1 Egg yolk
2 oz Squid ink
1 tb Water; - if needed

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!

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