Good Morning Rebecca:

Finally got organized and have the pages marked...

WHOLE WHEAT PASTA

3 C. Whole Wheat flour, sifted
1/2 tsp. salt

2 large eggs, lightly beaten with
1/2 cup plus 1 tbsp lukewarm milk
1 tbsp sweet butter, melted in the milk

Following the instructions given in your owners manual, prepare and set up the pasta machine with the spaghetti extruder die.

All ingredients must be at room temperature. Place the liquid ingredients in a glass measuring cup. If less than 3/4 c. add some milk to make up the balance.

Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta machine on. Slowly pour the '
liquid ingredients through the feel tube. Mix for approximately 3 minutes, or until the dough appears to be coming together in a soft, pea sized crumbs.

Following the instructions given in your owners manual, begin to extrude the dough. Cut off the first 2 to 3 inches extruded and discard. As the pasta begins to come out, gently move it away from the machine. Cut with a sharp paring knife or scissors at desired lengths. Place extruded pasta on a wire rack or on a clean kitchen cloth. Let the pasta sit for at least 30 minutes before cooking.CHOLESTEROL FREE PASTA
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3 C unbleached all purpose flour, sifted
3/4 tsp salt
3/4 c, less 1 tbsp liquid egg substitute, glended with
1 tbsp extra virgin olive oil

Following the instructions given in your owners manual, prepare and set up the pasta machine with an extruder die to make the desired shape you want.

All ingredients must be at room temperature. Place the liquid ingredients in a glass measuring cup.

Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta machine on. Slowly pour the liquids through the feed tube. Mix for approximately 3 minutes, or until the dough appears to be coming together in soft pea sized crumbs.

Proceed as for Whole Wheat pasta with whatever die you want.

LEMON PASTA

3 C. unbleached all purpose flour, sifted
1 tsp finely grated lemon rind
1/2 tsp salt

2 large eggs lightly beaten with 1/4 c. freshly squeezed lemon juice

FOLLOW THE SAME DIRECTIONS AS FOR THE ABOVE PASTASFOR THE FOLLOWING PASTAS, THE DIRECTIONS ARE THE SAME AS THE ABOVE RECIPES SO I WILL JUST GIVE YOU THE INGREDIENTS....(lazy way out...sorry)

SPINACH PASTA

3 C unbleached, all purpose flour sifted
5 ounces frozen chopped spinach, cooked, cooled and squeezed dry
1/2 tsp. salt

2 large eggs, lightly beaten with 1 tbsp water
1 1/2 tsp extra virgin olive oil

All ingredients must be at room temperature. Add the dry ingredients to the pasta machine mixing bowl, making sure to crumble the spinach over the flour. Switch machine on and pour the liquid ingredients through the tube....proceed as above....TOMATO PASTA

3 c. unbleached all purpose flour, sifted
1/2 tsp salt

2 large eggs lightly beaten with'
2 tbsp tomato paste
l 1/2 tsp extra virgin olive oil

Proceed as in above recipes.....

CARROT PASTA

3 c unbleached all purpose flour sifted
3/4 tsp salt

2 large eggs lightly beaten with l large carrot, cut into chunks, boiled and pureed (1/4 c puree) or one 4 ounce jar strained baby food
2 tsp extra virgin olive oil

Proceed as above recipes......

BEET PASTA

3 cups all purpose flour
3/4 tsp salt

2 large eggs, lightly beaten with
l large beet cut into chunks, boiled and pureed (approximately 1/4 c puree) or 4 ounce jar baby food
l tsp extra virgin olive oil

Proceed as other recipes.....From the sounds of it, you could put anykind of vegetable into the pasta (or baby food)