"Sift the flour onto a clean work surface and use your fist to make a well in the center.Break the eggs into the well. Add the oil and a pinch of salt to the well. If you’re coloring your homemade pasta dough, you’ll want to add the ingredient now. (See How To Color Homemade Pasta Dough below.) Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if the dough feels too wet, add a little more flour. Don’t worry, you’ll soon become a pro on how the dough should feel after you’ve made it a few times.) Just an important note: You don’t want to add too much flour or your pasta will be tough and taste floury.Knead the pasta dough until it’s smooth, 2 to 5 minutes, tuck the dough in a resealable plastic bag, and let it rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting.You can now use it to make, Tagliatelle, Lasagna, Tortellini, Ravioli, Spaghetti, etc.These clamp to your work surface, cut a medium size piece of dough and crank it through the rollers at the largest setting at least 3 time, then crank the thickness to a smaller gap for each time you run the dough thru until it reaches the proper thinness, and again through the desired cutters to make noodles. They're limited to making flat types of pasta, such as tagliatelle, taglierini, and lasagna (which can then be used to make filled pastas such as ravioli, tortellini and the like).With the electric models, like Kitchen Aid and the likes, you pour the eggs and flour into the machine and it does the rest. The pasta crank attachments are sold separately, and come in various nozzle of choice, like cylindrical types of pasta such as penne. There are also attachments for making ravioli and other filled pastas.Making colored pasta requires the same basic operation as regular pasta, just with the purees. In addition, making pasta athome is satisfying. Moreover, you can make precisely the shape you want, and make specially flavored pastas that are quite difficult to find in stores.Choose the vegetables of your choice, cook, drain the vegetables well, puree and add to the pasta mixture making sure that you have the correct consistency without making the pasta dough too wet and too sticky.You can also use pre-pureed variables like pumpkin, sweet potato puree, etc ."