Here are some recipe, from "The Pasta Bible":

Mushroom Pasta Dough

10g dried mushrooms
250g plain flour
2 eggs, 1 egg yolk
2 Tsp oil
salt
1 Tsp finely chopped parsley
water as required

Grind mushrooms in a mortar. Prepare the dough as usual.

Garlic Pasta Dough

3 cloves garlic
salt
2 Tsp oil
250g flour
2 eggs, 1 egg yolk
water as required

Crush garlic with salt and oil. Mix as usual.

Herb Pasta Dough

20g mixed fresh herbs (thyme, basil, parsley etc...)
250g plain flour
2 eggs, 1 egg yolk
2 Tsp oil
salt
water as required

Finely chop the herbs. Mix as usual

Noodles Spring Herb Pasta

120g spring herbs (parsley, sorrel, basil, thyme, dandelion etc..)
salt, pepper
1 Tsp oil
350g flour
2 eggs
water as required
cheese, grated

Work dough, roll out into a sheet 3mm thick. With a pasta wheel, cut out 4cm squares. Cook. Serve with foaming brown butter and cheese.

Noodles Buckwheat

100g buckwheat flour
100g flour
180ml hot water
flour for rolling

Mix flours and put hot water in centre, mix to a dough. It should be soft and cohesive and NOT sticky. If necessary, add a bit of water. Knead until smooth. Leave covered for 30min. Divide the dough in 2 equal parts and roll out each into a rectangle 2mm thick. Dust the dough with flour and fold into thirds. Dust again and fold the two folded edges together. Using a sharp knife, cut the dough into narrow strips about 3mm wide. Shake gently to unwind the noodles and spre ad out while making the other half.
Bring a large pan of water to the boil and lift from the heat while you slide in the noodles. Return to the heat and as soon as the water boils again, pour in about 150ml of cold water. Repeat 2--3 times until the noodles are cooked - 6-7 min in all. Drain and rinse quickly under cold water .

Chestnut Pasta Dough

200g chestnut flour
400g plain flour
4 eggs
5 eggs yolks
1/2 tsp salt

Sift the 2 flours on to work surface. Add eggs and salt.
Mix with a fork and dredge from the edges. Knead into a smooth dough.

Other Pasta Flavourings:

Spinach
Tomato (fresh or sun-dried, with or without basil)
Mushrooms (dried or fresh, especially cepes)
beetroot
saffron
Smoked salmon
Garlic
Garlic/capsicum or chile

For Spinach, Tomato (I use tomato paste) etc... pasta, I go by "feel, adding eggs and then as much flour as needed. Hope this helps,
Rose-Marie

Thanks Rose-Marie. Since trying home-made pasta we don't like the packet stuff as much now, though I still keep a couple of packets for emergencies. It is so quick and easy to make that the kids can make it, which they do regularly.