- 2 bunches basil
- 4 cups cake flour
- 2 eggs
- 1 cup whole milk
- 1/4 cup freshly grated pecorino cheese
- 10 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 medium zucchini, cut into 1/4-inch thick half-moons (about 1 cup)
- 1 teaspoon hot red pepper flakes
- 2 cups dry white wine
- 4 tablespoons unsalted butter
- 1 pound rock shrimp, or medium shrimp, peeled
- 1/4 cup finely chopped Italian parsley
- Freshly ground black pepper
How to make this recipe
Bring a pot of water to a boil and fill a bowl with ice cubes and water. Blanch the basil in the boiling water for 10 seconds, then refresh in the ice water. Drain and chop finely; you should have 1/4 cup. Make a mound of the flour, then make a well in the center. Crack the eggs into the well, pour the milk over and add the basil. Using a fork, stir the egg mixture slowly into the four ingredients to form a wet dough. Add the grated cheese and, working now with your hands, bring the dough together and knead for 8 to 10 minutes to form a smooth dough. Allow to rest for 15 minutes covered with plastic wrap.
Set up a pasta rolling machine and cut off a piece of pasta dough the size of a tennis ball. Roll the pasta through the rollers on the widest setting, then fold it in thirds and run it through again on the same setting. Repeat this three times, being careful to add very little flour, as it will dry out the pasta. Run the pasta through the next two thinner settings. It should be quite thick.
Lay a sheet of pasta onto a floured cutting board and use a knife to cut crosswise into 1/3-inch strips. Lay the cut noodles on a kitchen towel and cover with another towel. Roll and cut the remaining pasta the same way.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. In a 12- to 14-inch sauté pan, heat 6 tablespoons of the oil and the garlic over medium heat until the garlic is light golden brown, 2 to 3 minutes. Add the zucchini pieces and cook until just soft, 2 to 3 minutes. Add the pepper flakes, wine and butter, then bring to a boil and cook for 1 minute. Add the shrimp and remove from the heat.
Drop the pasta into the boiling water and cook until tender, yet al dente, about 3 minutes. Drain and toss into the pan with the shrimp and cook over high heat until the shrimp are just done, about 1 minute, and pasta and sauce are well combined. Add the parsley and toss in the remaining 4 tablespoons of oil. Pour into a heated bowl and serve with plenty of freshly ground pepper.