Servings:
4
Prep time:
40
Cooking time:
10
INGREDIENTS
- - 150 g of flour type 0 Probios
- - 100 g of semolina Probios
- - 10 zucchini
- - 250 g of cherry tomatoes
- - 3 yolk
- - 1 clove of garlic
- - 1 bunch of chives
- - Extra virgin olive oil The Nourishment
- - Sea salt from Trapani's WWF Park
- - White pepper
- - grana
- - Zucchini flowers
INSTRUCTIONS
- Divide the flowers from the zucchini, then slice them, toss with the crushed garlic, a tablespoon of olive oil and a pinch of salt and sauté for 2-3 minutes in a pan.
- Place in a bowl or on a pastry board the flour and semolina, salt and pepper and pour into the central cavity the egg yolks and zucchini flowers once cold. Mix the ingredients gradually picking up the flour from the edges and knead for at least 10 minutes obtaining a smooth and homogeneous dough (add a little water if necessary). Form a ball, cover with a damp cloth and let rest for at least an hour.
- Cut the tomatoes into small slices and place in a bowl, add the finely chopped chives, a pinch of salt and 3 tablespoons of olive oil, cover and leave to marinate.
- Roll out the rested dough into sheets, not too thin and cut the pasta.
- Dip in salted water the pasta and also the fresh zucchini cutted into small sticks about 2-3 mm thick and cook slowly for 5 minutes.
- Pan-fry the tomatoes on high heat while the pasta is cooking, then drain not too dry, join it to the tomatoes and let seasoned briefly. Spread the pasta sprinkled with grated cheese and possibly other flowers of zucchini cut into strips.
