Note: This recipe as written is WAY too wet. I added at least another 1/2 cup flour and sprinkled liberal amounts on the sheets. Next time dry the carrots at least 30 minutes in the oven and reduce eggs to 2 and increase flour to 2-1/2 cups. I made Pappardelle with this recipe, so I rolled to #6 on the machine and cut by hand into 1 to 1-1/2 strips with a roller cutter. Turned out great.

Steam carrots until tender and drain in colander. Place colander in oven for about 15 minutes to dry the carrot a bit. In a food processor, pulse carrots until it is well chopped. Add the flour and salt and pulse. Lightly beat the eggs in a small bowl, and then add a little at a time to the flour mixture, pulsing briefly between additions. Once the dough has come together into pellet sized pieces, remove and knead by hand until smooth. To Roll Pasta With A Pasta Machine: Break off a fist sized piece of the dough and flatten into a disc. Flour well, then pass it through the widest openings of your pasta machine. Remove, fold into thirds and repeat. Do this 4 or 5 times, dusting with flour between each time. Now start to decrease the rollers by turning down one notch each time. Put the dough through each setting twice until you have reached your desired thickness. For stuffed pastas, you will generally roll it to the thinnest or second thinnest setting.