For the dough: 

1. Make a well in the flour, and add eggs.
2. With a fork, mix eggs together, then start slowly incorporating the flour. Take your time.
3. Keep adding until you get a shaggy ball and can start kneading it.
4. Knead for 10-15 minutes until smooth ball and flour/egg are thoroughly mixed.
5. If it seems dry, lightly wet your hands, and continue kneading until smooth.
6. Cover in a bowl or with plastic wrap and let rest for at least 30 minutes and up to an hour before rolling out and shaping.
7. To color dough naturally, you can use vegetable powders and purees.
8. For rainbow carrots, use pureed beets for purple, tomato paste for orange, and spinach puree for green. Substitute 35-50g of the egg for the purees if coloring the pasta.

For the filling:

1. After roasting the carrots until soft, puree them until they have a smooth consistency.
2. Mix the remaining ingredients in a bowl, add carrot puree, and fold until well mixed.
3. Avoid over-mixing so your filling doesn’t become too soft.
4. You can use this filling for any stuffed pasta.

For the herby brown butter sauce:

1. When pasta water is coming to a boil, add butter to frying pan over med-high heat.
2. As the butter starts to melt, swirl & stir often.
3. The browning process happens rather quickly, so keep a close eye.
4. Once the butter starts to bubble, add a few turns of fresh cracked pepper. (this step is optional)
5. The butter will start to darken, and the most lovely nutty smell will start to fill the air… this is when you know it is about done. Remove from heat and set aside; you will be adding the pasta directly to this pan.
6. Once the pasta is cooked, set aside your pasta water.
7. Place pan with butter back over medium heat and add pasta with slotted spoon directly into butter. Also add 2 tbsp of reserved pasta water as well. Bring to light boil for a few minutes and gently stir. The sauce will start to thicken.
8. Add herbs, cook another two minutes, and remove from heat.
9. Stir in some of the leftover pasta water until desired consistency. About a tablespoon should do. Also add in about ½ tbsp of the lemon zest at this point. Season with salt and freshly ground pepper.
10. Top finished pasta with fresh grated Parmigiano-Reggiano, fresh herbs, and more lemon zest.