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1
For the Pasta: Make a well in the flour, crack the eggs into the center, pour the milk over and add the basil.
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2
Using a fork, stir the egg mixture slowly into the flour to form a wet dough.
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3
Add the grated cheese and, working now with your hands, bring the dough together and knead 8 to 10 minutes to form a smooth dough.
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4
Allow to rest 15 minutes, covered in plastic wrap.
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5
Set up a pasta rolling machine and cut off a piece of pasta dough the size of a tennis ball.
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6
Roll the pasta through the widest distance between the rollers, fold it by 3 and rerun it through the same setting.
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7
Repeat this 3 times, being careful to use very little flour, as it will dry the pasta out.
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8
Run the pasta through the next 2 levels on the pasta rollers.
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9
Lay the sheet of now rolled pasta onto a floured cutting board and cut, using a knife, into strips 1/4-inch wide.
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10
Lay the cut noodles on a kitchen towel and cover with another.
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11
Roll and cut all pasta the same way and set aside.
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12
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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13
In a 12 to 14-inch saute pan, heat 6 tablespoons oil and garlic over medium heat for 6 to 8 minutes, until the garlic is light golden brown.
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14
Add the zucchini pieces and cook 2 to 3 minutes, until just soft.
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15
Add the chili flakes, wine and tomato sauce, bring to a boil and cook 1 minute.
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16
Add the shrimp and remove from heat.
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17
Drop the pasta into the boiling water and cook 3 minutes, until tender, yet al dente.
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18
Drain and toss into the pan with shrimp and place the pan over high heat.
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19
Cook about 1 minute, until shrimp are just cooked through, and the pasta is coated with the sauce.
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20
Add the parsley and toss through with 4 tablespoons oil, off the heat.
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21
Pour into a heated bowl and serve with plenty of freshly grated black pepper.
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22
In a 3-quart saucepan, heat the olive oil over medium heat.
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23
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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24
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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25
Add the tomatoes and juice and bring to a boil, stirring often.
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26
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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27
Season with salt and serve.
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28
This sauce holds one week in the refrigerator or up to 6 months in the freezer.
