June 23, 2016
1. Measure the flour onto a cutting board and make a well using your finger.
2. Crack, separate, and pour the eggs in the middle of the flour pile. Gradually incorporate flour from the edges with a spoon or fork. Continue to mix until doughy consistency is achieved.
3. Once the dough is cohesive, knead it with the palm of your hands for about 10 minutes. Place the dough aside in a bowl covered with a dish towel and let it rest for 30 minutes.
4. Use a pasta roller (Nick uses a KitchenAid stand mixer attachment) and turn it to the largest setting. Sprinkle and run flour through machine multiple times to ensure the dough will not stick.
5. Cut the ball of pasta into four pieces to make it easier to work with and roll each piece into a thin sheet. Re-set the attachment to a medium setting, and run pasta through.
6. Switch the attachment to a pasta cutter to cut the flat sheets of pasta into thick, long noodles.
7. Hang finished pasta on a drying rack until you are ready to use it to ensure that the strands do not stick together.
8. Bring a large pot of water to a rolling boil, and add a generous amount of salt. The water should taste like ocean salt water when cooking pasta!
9. Heat a separate pan until it starts to smoke. Coat bottom of the pan in extra virgin olive oil.
11. Cook the fresh pasta in the boiling water. Keep a close eye on it because fresh pasta only takes about three minutes to cook. Pasta should be cooked al dente!
12. Using a pasta fork, add cooked noodles directly to zucchini. It is okay to get some pasta water in the mixture; this will create the sauce. Stir zucchini and pasta mixture with a handful of grated parmesan cheese.
13. Add to large bowl and top it off with freshly-chopped parsley and more parmesan to taste.
Photography: Christopher Padgett