This recipe enhances homemade egg pasta by incorporating fresh herbs, which give the dough a lovely green hue and lend bright flavor to each bite. We use dill and chives, which are assertive enough to hold up to the richness of an abundance of egg yolks. For a milder option, swap in parsley for the dill. The dough needs to be prepared in a food processor, rather than by hand, as the processor will chop the herbs finely and incorporate them evenly into the flour mixture. This pasta is delicious tossed with an Alfredo sauce or finished with smoked salmon. Or serve the noodles simply, drizzled with olive oil or melted butter and sprinkled with lemon juice and Parmesan.