- 4 large eggs
- 1 1/4 cups 00 flour
- Kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 ounces baby zucchini, sliced crosswise 1/8 inch thick (1 cup)
- 8 zucchini flowers (2 ounces), stamen or pistils discarded and flowers halved lengthwise (optional)
- 1/4 cup small basil leaves
- Aged Montasio or Parmigiano-Reggiano cheese, for shaving
How to make this recipe
In a bowl, beat the eggs. Using a wooden spoon, mix in the flour and a pinch of salt until a smooth, thick pasta batter forms. Cover and let rest for 30 minutes.
Bring a large pot of salted water to a boil. Using a flexible spatula, carefully press 1/4 cup of the pasta batter through the holes of a colander into the water and cook until the pasta is firm and floats to the surface, about 30 seconds. Using a slotted spoon, transfer the pasta to an ice water bath to cool. Repeat to cook the remaining 3 batches of pasta. Drain well and pat dry.
In a skillet, melt the butter in the 2 tablespoons of olive oil. Add the zucchini rounds and season with salt and pepper. Cook over moderate heat, stirring, until softened, about 2 minutes. Stir in the pasta and season with salt and pepper. Cook, stirring, until warmed through, 3 minutes. Off the heat, stir in the zucchini flowers, if using, and basil. Garnish the pasta with cheese shavings, drizzle with oil and serve.
The boiled pasta can be refrigerated for up to 2 days.
Crisp, juicy Italian Friulano or an American wine made from the same grape.