Homemade rainbow pasta (or "pasta tolleranza")

For each individually colored dough, place 100 g flour in a mixing bowl. Make a ditch in the middle and add 1 egg, 1 tsp oil, 2-3 dashes of salt, and the desired food coloring. With a fork, beat the egg and then start incorporating the flour, a bit at a time, until you obtain a smooth dough. (Add more flour if the dough is too moist or a few drops of water if it's too dry.) Form the dough into a ball, wrap in plastic wrap and keep refrigerated for about 2 hours. Run each dough through your pasta maker as instructed in the manual until you reach the desired thinness. (If dough is too moist, dust with flour so it won't stick to the drums of the pasta maker.) Cut each dough crosswise into 12 equal strips. For the rainbow striped dough, place six differently colored dough strips together in a slighty overlapping fashion, as shown in the picture.
Carefully run the dough through the drums of the pasta maker again. Then run the dough through the Tagliatelle/Fettuccine drum of the pasta maker and hang to dry. (I used chop sticks set between to chairs.) Bring a large pot of water to a boil. Add 2 tbsp salt. Cook pasta for about 3 minutes, until soft. Drain and put back in the pot. In the meantime, prepare the sauce. Place olive oil, anchovies, 2-3 dashes of red pepper, and garlic in a small sauce pan. Heat gently over low-medium heat, stirring from time to time, until anchovies dissolve. Add parsley and season to taste with salt and black pepper. Pour oil over pasta and mix well. Serve immediately.