Going to be experimenting with this the next couple weeks while I have some time. I’m trying to think of ingredients that would be easy to add to the pasta. Basil is an obvious choice, but what else would you recommend? When in the process do you add it? After flour, pre-egg? How much does the recipe change depending on the addition of extras, if at all.
As usual, I am clueless while approaching this, but am going to give it 100%. Plus, I’m fat, so I will eat it anyway even if it sucks. But really, how do you screw up pasta? It’s egg and flour.
Also, I bought a machete today to clear some stuff, so I predict some interesting posts in the future.