Roasted carrot fettuccine

Method

1. Preheat oven to 200C (180C fan forced) and line a baking tray with baking paper. Place the carrots on the tray and drizzle with the oil and sprinkle with paprika and cumin. Roast 30 minutes or until very tender. Puree with the extra olive oil into a smooth paste/sauce.  
2. Attach the flat beater and mixing bowl to the stand mixer. Add the flour, salt, eggs, oil and 3 tbs of the carrot puree (the remainder will be used later) to the mixing bowl.
3. Mix on speed 2 until mixture just comes together. Change to the dough hook and knead on speed 1 or 2 for 3-5 minutes or until dough is smooth and very soft. Dough can be slightly sticky so a little extra flour can be added if needed.
4. Wrap the pasta in plastic and “rest” in the refrigerator for 15 minutes. Cut into 4 even, thick slices.
5. Attach the pasta roller to the stand mixer. Dust the roller and pasta lightly with a little extra flour.
6. Attach pasta sheet roller to stand mixer. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to Speed 4 and feed the dough into rollers. Fold dough in half and feed through again.
   Repeat this step twice, adjusting the rollers to setting 2, then 3, then 4 for each roll progressively.
7. Lay the lasagna sheet over a pasta stand or on lightly floured surface. Repeat with remaining dough until you have 4 sheets of pasta.
8. Attach the fettuccine cutter attachment to the stand mixer. Turn the mixer to speed 4. Lightly flour the cutter and pasta. Gently feed each sheet into the cutter. Lay the fettuccine onto a lightly floured surface or pasta stand.
9. Bring a large pan of salted water to a rapid boil. Cook the pasta for 3 minutes or until just tender. Drain well and immediately toss with the remaining carrot puree, parmesan and herbs.