Water
Water and flour pasta doughs are usually used for shapes from southern Italy or the rural, mountain regions of central Italy. These shapes include cavatelli, orecchiette or busiate. These pastas are usually made using durum wheat.
Eggs
Egg pastas were usually reserved for the affluent members of society in northern Italy. However in this era, eggs are a common household staple. These egg pastas are usually made with the more expensive (historically) soft wheat flours. Eggs also give the pasta more protein and fat to make the dough more tender. I prefer using free-range eggs as the yolks are more orange and the chickens are more happy. This makes for better pasta dough. The brighter orange yolks can also affect the color of the dough.
Vegetables
When making the colored doughs, hydration will come from different pureed vegetables. When using vegetables to color pasta, be aware that how finely they are blended will affect the smoothness of the colors. Green pasta using with finely chopped spinach will have a rustic look compared with spinach that was blended. These vegetables can be used with water or eggs
Oils and Other Fats
Fats will weaken gluten bonds in the pasta dough that they are added to, and therefore result in a more tender, less chewy pasta. There are many recipes that incorporate a spoonful of olive oil, because of this. Egg yolks are often the source of fat in pasta dough. And sometimes, you want more chew to your pasta so fat is purposefully left out.
Wine
White wine can be a delicious secret ingredient that gives your pasta a delicious flavor and helps cover the flavor of eggs. Red wine can be used when coloring pasta but isn’t a traditional ingredient