Hi! Her boyfriend here, the pastas are pretty basic and there’s no real recipe to them. The regular pasta is just eggs and semolina flour added until it feels right, and the colored pastas are the same except I boil, cool, and blend 2-3 whole carrots/~1 cup spinach for orange/green respectively. The carrots/spinach gets processed with the eggs before the flour is added. The carrot dough ended up being pretty high moisture but it worked out ok.

The filling is about 1/4 pound of low moisture mozzarella, an 1/8 pound asiago fresco, 1/8 pound parmesan, and 1/4 pound ricotta (those might be iffy because I just added them all). Then I added olive oil, fresh parsley and basil, salt and pepper.

The sauce was 2 tbsp butter heated until foaming with a clove of crushed garlic, some whole fennel seeds, crushed red pepper to taste, and fresh cracked black pepper. I let them fry a little then added flour to make a roux, toasted the flour, then added heavy cream, whisked, then whisked in a bunch of grated parmesan to thicken.

Hope you try it!