To make the noodles…

1. Combine the flours and water in a stand mixer and using the kneading hook, mix and then knead the dough for about 5 minutes.  While the dough is kneading in the stand mixer, I set up my pasta roller (Imperia).
2. Form the dough into a ball and roll out on a board to about 1/4 inch thick.
3. Cut the dough into four portions and dust with the arrowroot flour to prevent the noodles from sticking together when cut.
4. Roll each portion through the rolling part of the pasta roller first set at #1 and work up to #4.  
5. Then place the rolled dough in the tagliolini size cutter.
6. Place the cut pasta on a plate and dust with a little more arrowroot flour and toss.
7. Repeat the process with all of the dough.

To make the soup…

1. Bring the broth to a boil in small pot and add the cut carrots.
2. Bring to a rolling boil again and add the handfuls of noodles.
3. Once the noodles are added, I boiled the soup for about 3 minutes, removed from the heat and served immediately.

Spread the remaining noodles out on 2 large platters and dry for about 8 hours.  Once dried out, store the noodles in an airtight plastic bag and freeze until ready to add to more hot broth.