Adapted From Marcella Hazan's More Classic Italian Cooking --
Yellow Egg Pasta Dough
About 1 cup unbleached flour
2 large eggs at room temperature
1) Pour out flour on a work surface. Form a well in the middle of the mound of flour.
2) Break the two eggs in the well. Add about 1 TBSP milk if making filled pasta dough(eg. ravioli, capallacci, tortellini, etc.). Mixing with a fork, beat eggs and slowly incorporate flour from the sides of the well until the eggs are no longer runny. Mix in the remaining flour into the egg flour mix and knead at least 8 minutes -- if dough is sticky add a little flour to the work surface as you knead.
3) Roll out by hand with a long rolling pin until very thin or roll into sheets with a pasta maker gradually working from lowest (thickest) setting to highest (thinest setting).
4) If rolling sheets with a pasta machine, coat the sheets with a thin layer of flour and allow to rest/dry ona flat surface for about 20-30 minutes so the sheets will be easier to cut in the pasta machine. If making ravioli or other stuffed pasta, you can just coat the sheets with a thin layer of flour and begin filling/shaping into ravioli as each sheet is made from the pasta maker.
5) Cut the sheets into the desired pasta shape (linguini, fettucini, capellini, etc.) and place on floured cookie sheets to rest until ready to cook.
For spinach pasta -- use 1/2 10oz. package of frozen spinach thawed, cooked and well-drained or 1 lb. of raw spinach cooked and well drained-- be sure to squeeze out as much water as possible(placing spinach in a cheese cloth helps do this). Mince the spinach very fine with a knife.
Place 3/4 cup flour on work surface-- form a well- place 1 egg and spinach in the well and proceed as for egg pasta above. You can also make red pepper pasta by pureeing some roasted red peppers and using them in place of the spinach.
Buon Appetito!