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Sent in by Denise Hale, Cheltenham
 For red pasta dough:
225g Italian flour
2 fresh, organic, free-range eggs
2 teaspoonfuls of first-pressed olive oil
6 teaspoonfuls organic, sun-dried tomato puree
half teaspoon of salt
In a small bowl empty contents of egg shells, tomato puree and oil. Encourage to mingle.
For green pasta dough:
350g Italian flour
2 fresh, organic, free-range eggs
1 tablespoonful double cream
5 tablespoonfuls pureed spinach
half teaspoon of salt
In a small bowl empty contents of egg shells, cream and spinach. Encourage to mingle.
For natural pasta dough:
225g Italian flour
2 fresh, organic, free-range eggs
2 teaspoonfuls of first-pressed Italian olive oil
6 teaspoonfuls of cold, Italian bottled water
half teaspoon of salt
In a small bowl empty contents of egg shells, water and oil. Encourage to mingle.
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