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1
For the pasta dough (note that this recipe requires a pasta maker):
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2
1.
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Mound the flour on a flat surface or in a large mixing bowl, create a well in the center and crack in the eggs.
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2.
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With a fork, beat together the eggs and start incorporating the flour.
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3.
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As the dough starts to pull together, begin kneading the dough by hand.
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Dont worry if little scraps of dough do not get incorporated.
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9
Knead the dough for about 10 minutes until it becomes an eggy color, and soft and elastic.
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10
4.
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Roll the dough into a ball, wrap it in plastic and let it rest for 10 minutes.
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5.
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Divide the dough into eight sections and work with one section at a time and keep the other pieces wrapped up.
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6.
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Lightly flatten the piece into a rectangular shape, roll with the pasta machine until you get the desired thickness.
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7.
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Then use the machine to cut the pasta into your desired shape.
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For the assembly:
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8.
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Fill a large pot of water 2/3 full and let it come to a boil.
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9.
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Add in a bit of salt, then add in the pasta.
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10.
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Cook for about 4 minutes, until al dente.
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11.
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Drain the pasta but reserve some of the pasta water.
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Set the pasta and the reserved water aside.
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12.
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In a pan on medium-high heat, heat the olive oil.
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13.
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Add the zucchini and saute until tender, about 3-5 minutes.
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Season to taste with black pepper.
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14.
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Add in the pesto and stir to mix.
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15.
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Transfer the pasta into the zucchini and pesto mixture and toss to coat.
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16.
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If the pasta is a bit dry, add in some of the reserved pasta water.
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17.
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40
Serve with grated Parmesan cheese.
