Mix 200g flour with 70g butter, salt and 50ml water. Wrap the pasta made in a cling film and let it stand in the fridge for half an hour.
Meanwhile, cut the carrots in round pieces and blend. Make a béchamel cream mixing 50g flour, 30g butter and milk. Add the carrots, yolks and cheese.
Season with salt, pepper and nutmeg. Lay the pasta in a round pan previously greased and floured. Cut the extra pasta all around the pan.
Beat the albumen and add to the carrots mix stirring slowly. Pour into the pan and bake into the preheated oven at 190° and cook for 50 minutes. Serve warm.
