• For pale yellow dough
• Mix the two type of flour, make a wheel and crack the eggs at the center.
• Proceed incorporating the egg with the flour until a dough forms. Knead it for 7-8 minutes until a thumb impressed in the dough with sprinkle back.
• Cover it in plastic wrap and store it in the refrigerator for 30 minutes.

For orange pasta dough

• Blend the roasted carrot with the eggs until smooth. Set aside.
• Mix the two type of flour, make a wheel and crack the eggs and carrot previously belneded.
• Proceed incorporating the egg with the flour until a dough forms. Knead it for 7-8 minutes until a thumb impressed in the dough with sprinkle back.
• Cover it in plastic wrap and store it in the refrigerator for 30 minutes.

For red pasta dough

• Blend the roasted beet with the eggs until smooth. Set aside.
• Mix the two type of flour, make a wheel and crack the eggs and carrot previously belneded.
• Proceed incorporating the egg with the flour until a dough forms. Knead it for 7-8 minutes until a thumb impressed in the dough with sprinkle back.
• Cover it in plastic wrap and store it in the refrigerator for 30 minutes.

Rolling the 3 dough into sheets:

• After you rested the dough for 30 minutes, divide each dough into 4 parts and cover them with a linen towel to prevent your dough to dry. With a rolling pin well-floured, start by rolling each piece from the center to the outer part on a floured countertop. When it reaches around 1/8 inch of thickness, the you are ready to use a pasta machine.
• Use a pasta machine: Pass the dough through its rollers. I use the thickness of 0 at first, then I pass it to more times into thinner thickness.  I usually proceed from 0 to 2, then 3, then 4 and then 6. By doing this, you will obtain the lasagna, which is a wide stripe of pasta.

Make colored stripes

• At this point you need to cut your sheets into stripes: take each orange and red sheet and pass it through the tagliatelle attachment of your pasta machine. Alternatively you can fold the sheet and cut it with a sharp knife.

Make a striped lasagna sheet

• Arrange alternating colors side by side, then roll them gently to fuse. Laminate the striped sheet again with a rolling pin for smoothness.

Shape sorpresine pasta

• Cut your striped lasagna sheet into 2 inch * 2 inch square.
• Fold each square diagonally into a triangle.
• Bring the two tips together, crossing them slightly.
• Pinch firmly so the pasta holds during cooking. The pasta is ready to be cooked!

Make the mushroom sauce

• Sauté shallot and garlic in butter. Add mushrooms and cook until golden. Add the tomato paste and deglaze with white wine.

Cook the pasta

• Bring a pot of water to roaring boil. Add the salt and bring it back to boil. Add delicately the sorpresine pasta and cook 2-3 minutes.
• Drain with a slotted spoon directly into the sauce.
• Preserve some cooking water and add it to the pot along with the Parmesan cheese.
• Mix it well, sprinkle it with pepper and plate it! Buon appetito!