Coloured Pasta

Green

Add to the fountain, besides normal ingredients, as many boiled spinach as half the weight of the flour.
Green pasta is damper and less resilient as normal, so it's necessary to flour often the rolling-board and the rolling-pin and to spread it not too thin.
Green pasta is also made using boiled and sieved nettle leaves (about 1/4 of the flour weight). In the case that eggs were not enough to tie the dough, it's sufficient to add a little water.
Green pasta is generally used to make lasagne, tagliatelle and also stuffed pasta.

Black

Add to the fountain, besides normal ingredients, one cuttlefish' ink for each 3 oz. of flour and some water.
Ink, commonly called sepia, is taken from little bladders that are in mollusk internal sacs.
We'll obtain a grayish pasta and not a very black one, because eggs weaken much the sepia coloring power.
Black pasta is mainly used to prepare fettuccine or pappardelle to be served with sea sauces (cuttlefish, squids, calamaries and mollusks)

Azure

Add to the fountain, besides normal ingredients, 2 table spoons of liquor like blue curaçao for each 3 oz. of flour and some water.
If a really sky-blue color is wished, it's mandatory to use only the white of eggs and to increase the amount of water.
Azure pasta is advisable with tagliatelle or fettuccine flavoured with white sauces based on cream or cheese.

Orange

Add to the fountain, besides normal ingredients, 3 oz. of new carrots, steamed and sieved, for each 6 oz. of flour, and some salt.
Instead, If carrots were boiled, it's necessary to sieve them, place them in a small pan e put them on the fire to reduce excessive humidity.
If that is the case, add some flour while kneading.