Preparation

Make a heap of flour on a clean tabletop.
Stir a hole in the middle of the flour like a volcano and fill the hole with egg.
Use a fork to stir the egg and gradually incorporate the flour.
Start kneading with the heel of your hand, when the batter becomes too dry for the fork.
Add drops of water if necessary to make a smooth, homogeneous pasta dough.
Cover the dough in cling film and let it rest in the fridge for at least 30 minutes.

Roast the breadcrumbs in olive oil on a hot frying pan until golden.
Mix the breadcrumbs with grated pecorino, thyme, salt and pepper and the egg.
Knead the pasta dough for 10 minutes or roll it through a pasta machine 1o times, before gradually decreasing the width.
Cut the sheets of pasta into small squares.
Place a spoonful filling in the middle of each pasta square.
Fold the squares into triangles and connect the ends.
Let the pasta rest on a clean kitchen towel.

Peel and dice the shallot onion.
Fry the onion in olive oil until transparent.
Peel the carrots and cut them in slices
Add carrots and thyme to the onion and fry some more.
Turn up the heat, before pouring white wine on the frying vegetables.
Let the alcohol evaporate, cover the carrots with vegetable broth and let them simmer under lid for 20 minutes.
Blend the vegetables with the boiling liquid to a thick, smooth sauce.
Adjust the taste with salt, pepper and perhaps more white wine.

Bring a pot of salted water to the boil.
Boil the filled pasta al dente for 5 minutes.
Drain and serve the cappelletti with carrot sauce and a sprinkling of fresh thyme.