Please suggest idea to incorporate flavor in past adough to produce flavored pasta

Squid Ink (Black Pasta)
Lobster Coral (makes green pasta, turns pink when cooked)
Herb Puree (basil, parsley, oregano, tarragon)
Tomato paste
Roasted pepper paste
Dried scallop roe, powdered.
wild mushroom powder

chlli crab flavour,
thom yam flavour,
peppery spicy mushroom flavor,
Yes Lobster as suggested by Neil

Roasted Garlic
Carrot Oil & Onion
Smoked Paprika and Garlic
Ginger and Black pepper (oleoresin based)

You can use water soluble flavors (nature identical flavors). The advantage of using flavors is that, it helps in maintaining consistency of product. Also, very small quantity of it is sufficient to impart the flavor.
Alternatively, onion and garlic powders go very well with pasta dough.

Nature identical Flavours - Another aspect that confuse the consumers. I wonder why is this name even there? a kind of classification that create trouble for normal people to understand.
Yes a small quantity can impart flavor and that the economical point of view of using it.