less than 30 mins
10 to 30 mins
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By Mateo Zielonka
From Saturday Kitchen[row]
- 400g/14oz classic egg dough recipe or dried pasta of your choice
- coarse semolina, for dusting if using fresh pasta dough
- 250g/9oz courgettes (about 3 medium courgettes), grated
- 6 tbsp olive oil
- 1 bunch fresh mint, leaves picked and roughly chopped, reserving a few whole to garnish
- ½ bunch fresh basil, leaves picked and roughly chopped, reserving a few whole to garnish
- Parmesan, for grating
To make the pasta (if using fresh egg dough), dust a baking tray with coarse semolina.
Start with half the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut the sheets into 25cm/10in lengths.
Attach the pasta cutter to your machine and guide the sheets through on the tagliatelle cutter. Dust the cut pasta with semolina and either lay it flat or lift by the centre of the strands and curl into individual nests onto the tray. Set aside for around 30 minutes so that the pasta dries slightly before cooking.
To make the sauce, place the grated courgette in a colander, sprinkle with salt and leave for 20 minutes. At the end of the time, gently squeeze the courgette to remove any excess liquid.
Bring a large saucepan of salted water to the boil for the pasta and cook the tagliatelle for 1½–2 minutes or cook dried pasta according to packet instructions.
Meanwhile, add the olive oil to a large saucepan on a medium heat, then add the grated courgette and a ladle of boiling water.
When cooked, use kitchen tongs to lift the pasta into the pan with the courgettes. Scatter in the mint and basil and toss everything together well. The sauce should just coat the pasta.
Check the seasoning and scatter over the remaining leaves. Serve with a chunk of Parmesan for grating.