To make the dough, create a well in the center of the dough. Add eggs and lightly scramble. Add milk and butter, whisking with a fork to slowly pull flour in from edges. Once incorporated, use your hands and knead dough for 7-10 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes. Meanwhile, make filling.

In a food processor, combine all ingredients and puree until smooth. Transfer to a piping bag.

Once dough has rested, portion into 4. Cover the other pieces that you are not using to prevent drying out. Roll out dough until thin, if by hand. I used a pasta machine and worked downward from setting 7 to setting 2. Using a round cookie cutter, cut out circles in pasta dough. Fill with a tsp of carrot filling. Use water or egg wash to wet the rim of circle with your finger. Fold in half to seal, fold once more upon itself, pinch edges and then press down center. (You can YouTube the technique or watch the reel on my Instagram page for a visual). Boil in water for 2-3 minutes.

To make the sauce:

In a medium pan, add butter and cook over medium heat until brown and nutty, about 8-10 minutes. Watch closely as it can go from brown butter to burnt butter quite quickly. Add in sage and fry for 1 minute. Add water and salt, then add cooked pasta and toss to coat and serve. Buon Appetito!