Beginning in the center, mix liquid with flour to make a stiff dough-stiffer than bread dough. If it is too soft, you'll have trouble rolling it out, moving it around, and drying. If it is too stiff, rolling is more difficult than desired. Durum flour takes less liquid than regular w.w. flour. Knead the dough until it is supple, about 10 minutes.
Large batches take more time.
For easier rolling, cover the ball of dough after kneading and let it rest for about an hour. To make green pasta simply steam some spinach, collard or beet greens, squeeze out as much moisture as possible, chop finely and knead into the dough. Cut into ribbons or whatever shape suits your recipe-a pizza cutter is better than a knife here. Fresh is best of all, though. Makes approximately 4 cups cooked noodles.