Keep things simple without sacrificing an eye-catching presentation.
. There are ways to add flavors to your pasta and we may get to them eventually, but for the most part, colored pastas are purely an aesthetic undertaking. And frankly, speaking from personal, if limited, experience, I'd urge anyone looking to flavor their dough to reconsider: you'll always get better, fresher, more nuanced flavor from a sauce.Coloring pasta dough is as easy as coming up with an intensely colored purée and adding it to your dough as you bring it together.
But there's also such thing as too much water—a dough made of just flour and water turns out bland, mushy, and...well...watery. In my, I found that using a higher ratio of egg yolks to egg whites was the way to go. But when it came to testing colored pastas, that natural water content in my puréed vegetables made it unnecessary to add quite as much egg white.
It's also helpful to have a parchment-lined sheet tray ready for your rolled-out dough, a kitchen towel and/or plastic wrap to cover it and keep it from drying out, and some extra flour for dusting the pasta to keep it from getting too sticky. The only other thing you'll need is a few of square feet of surface space. A wood table; a marble countertop; a big cutting board—just find yourself a spot where you can make a big floury mess.
To knead, simply press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and do it again. You'll want to keep going until the dough no longer looks powdery—it should have a smooth, elastic texture similar to a firm ball of Play-Doh. If your dough feels wet and tacky, add more flour as necessary. If, on the other hand, it's so dry that it refuses to come together, you'll want to add a little water.
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