For the pasta:
200 g flour
2 free range eggs
Mix the flour with the eggs to make a smooth and elastic dough. Divide into 6 pieces and pass them through the pasta machine, in turn, going from the largest setting to the second thinnest (or thinnest, depending on how thin you like your pasta). Then pass through the taglioni setting and create some nests. Set aside.
For the zucchini:
4 small zucchini
1 garlic clove
2 tbsp olive oil
salt to taste
1 tbsp butter
a few fresh basil leaves (or chopped parsley)
Parmigiano Reggiano to serve
serves 3/4
Wash and cut the zucchini into strips. Rinse and pat dry. Peel the garlic clove, cut into two and then sauté with the olive oil. Add the zucchini, a few at the time, with a pinch of salt, and sauté on both sides. You will need to add less and less salt as you work. When you have finished put all the zucchini back in the frying pan with the butter and basil (or chopped parsley)and keep warm, while cooking the pasta. The tagliolini will need to boil for only about 2 minutes, then drain them and add them to the zucchini. Stir and serve immediately, decorated with fresh basil or parsley, and with plenty of grated Parmigiano Reggiano.
Photos and Recipes by Alessandra Zecchini ©