Panter: are you talking about menu's or recipes? My menu's are only for dinner (5 items) as weekends are left-overs and eat-out days.
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Morning_rain:

This is what I use:

1 egg
1 tbsp. oil
1 cup flour
1/2 tsp. salt
1/2 cup water

Mix your flour and salt and make a well in the center, add the egg and oil. Mix, add water gradually to help get your consistency. I also add any seasonings at this point.

Your dough should be firm and elasticy ... I dont know how this would turn out without egg in it?

Put a pan of water to boil, roll out your dough, cut into strips and then pieces (or leave it in strips) and when the water comes to a boil throw in your pasta. Boil for 5-7 minutes (its fresh and does not need a long time to cook!!!) and serve (with or without sauce)

I have used 2 tsp paprika, dried garlic as a seasoning so far (YUM).
Once I added an extra egg (YUM).
Once added chopped up spinach but it didnt turn out well (YUCK),
but I am always trying to hide veggies in my meals as hubby and child prefer chicken/ meat to vegetables.

Experiment with different additions. Trust me - this pasta tastes nothing like the store brought one.

Glad I could help

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*Don't expect me to be perfect all the time, but please recognize it when I am. -Ashley Brilliant (#4114, c1987)

It would also be interesting to know recipies (what various dishes you make of) :

1. Avocado (I make a dip with onion, tomoato, lemon and avocado).

2. Tofu.

I've few ideas to share :

1. Buy frozen vegetables & whenever you want to use them, soak them in the water & prepare curry with that. side by side prepare daal in the pressure cooker.

2. For making dough, use food processor. I find that dough takes a lot of time so I use food processor.

3. For salad, dip the onions in vinegar & grate Yukon i.e. Mooli (grate it in food processor) with ginger and add salt & lime juice. It lasts for a week.

4. Raita is also easy to prepare.

This takes only 30 mins. from the precious time.

Guys how about veg lasagna.....make big batch...easy to do,very healthy & can stay in fridge for 2-3 consumptions. I do that all the time...for more info pm me.

& for NV eaters..how about some nice tandoori chicken done in large quantity & then use it in salad, pita's or wraps along with lettuce, cucumber & tomato & salad dressing to take to work or even to eat at home.
...want to make even easier, use prepared chicken wings from frozen section

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Pooja