Different types of flour and ground nuts can be incorporated into pasta dough to change the texture, color and flavor. To make these doughs, the food-processor mixing method is recommended.

Barley Pasta
Use 2 parts all-purpose flour to 1 part barley flour

Buckwheat Pasta (earthy flavor)
Use 1 part all-purpose flour to 1 part buckwheat flour

Chestnut Pasta
Use 1 part all-purpose flour to 1 part chestnut flour

Chickpea (Garbanzo Bean) Pasta
Use 2 parts all-purpose flour to 1 part ground chickpea (garbanzo bean) flour

Cornmeal or Polenta Pasta
Use 1 part all-purpose flour to 1 part instant polenta flour

Flaxseed Pasta (for additional fiber)
Use 3 parts all-purpose flour to 1 part ground flaxseed meal

Potato Flour Pasta
Use 2 parts all-purpose flour to 1 part potato flour

Semolina Pasta (somewhat nutty flavor)
Use 1 part all-purpose flour to 1 part semolina flour