Taglierini with Zucchini and Olives is one of my First Courses prepared with TAGLIERINI made at home with a simple FRESH PASTA dough, but you can also use the recipe for 30 YOLK FRESH PASTA. In the summer, I prepare plenty of sautéed zucchini or ZUCCHINI AND HAM, and when there’s leftover, I like to dress the pasta like in PASTA WITH ZUCCHINI AND BACON. In this case, I’ve added Taggiasca olives and anchovies in oil to give an extra touch to the dish! You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: Summer

Ingredients

2 1/2 cups all-purpose flour
3 eggs
1/2 cup Taggiasca olives
3 zucchini
3 anchovies in oil
extra virgin olive oil
salt

Preparation

Place the flour in a mound on the work surface and create a well in the center.
Break the eggs into the center of the well and start beating them with a fork.
Gradually start incorporating the surrounding flour, and when the dough becomes more consistent, begin kneading by hand more vigorously until you obtain a smooth and compact ball.
Let the dough rest wrapped in cling film for about thirty minutes before rolling it out.
Roll out the dough with a pasta machine or a rolling pin to obtain a rather thin sheet.
Then cut the taglierini with a knife or by hand.
Place the taglierini well spread out and spaced so they do not stick together.
Wash the zucchini, remove the ends, and cut them into cubes.
Add a swirl of oil to a pan and cook the zucchini on high heat for a few minutes.
Adjust with a little salt, then add the olives and anchovies.
Cook the zucchini cubes for about ten minutes until the zucchini are cooked but still crunchy.
Heat the water in a large pot.
When the water boils, lightly salt it and drop in the taglierini.
After 5 minutes, the taglierini will be almost cooked, drain them directly into the pan with the sauce and sauté for 2 minutes, adding a little cooking water.
Serve the taglierini with zucchini and olives hot with a little grated Parmesan.