How to prepare tagliatelle with zucchini and cherry tomatoes

• Let’s start preparing the tagliatelle with zucchini and cherry tomatoes. To prepare the pasta, you can use a stand mixer or knead by hand. If using a stand mixer, pour the Type 2 Soft Wheat Flour, Soft Wheat Bran, eggs, and salt into the bowl, start the mixer with the kneading hook, and work everything until you get a homogeneous and compact mixture.

• If kneading by hand, pour the Type 2 Soft Wheat Flour and Soft Wheat Bran onto a work surface, make a well in the center, and add the eggs and salt. Begin to slowly incorporate the eggs into the flour. When the eggs start to blend, the dough will have large crumbs, gather them up on the work surface, and then start kneading until you obtain a compact and unified dough.

• Place the dough on a plate and cover with plastic wrap or a tea towel to prevent it from drying, and let it rest for 15 minutes at room temperature.

• After resting, take the dough and roll it out with a rolling pin or a pasta machine. If rolling by hand, flour the work surface and flatten the ball with your hands. Roll the dough with the rolling pin starting from the center and stretching it in all directions, rotating it to make it round and even in thickness. As the dough becomes thinner and wider, roll it under and over the rolling pin to flip it over, and continue until the dough reaches a thickness of about 1/16 inch (2 mm). Dust with flour occasionally to prevent sticking, and always keep the work surface floured. When the sheet is thin, roll it up on itself and cut it with a knife into strips about 1/5 inch (5 mm) thick. As you make the tagliatelle, spread them out on a floured surface so they don’t stick together or place them in a pasta drying rack.

  

• If using the pasta machine, pass a flattened piece of dough through the rollers at width 5 – 6 until bubbles appear in the dough, a characteristic sign of pasta. Fold it and pass it through again; it will become smooth and uniform. Continue tightening the rollers and passing the strip of dough several times until you reach the desired thickness. Finally, pass each sheet through the attachment that forms the tagliatelle and arrange them on a floured surface so they don’t stick together or place them in a pasta drying rack.

  

• Pour water into a pot, add salt, and place on the stove. When the water boils, cook the tagliatelle a few at a time for 2 minutes, then gather them and place in a bowl. Add a drizzle of oil, and mix so they don’t stick. Continue this way until all the tagliatelle are cooked.

• Now prepare the sauce, wash the zucchini, trim them, and cut into slices a few millimeters thick. Wash the cherry tomatoes and cut them in half or into 4 parts if they are large.

• Pour peanut oil into a pan and when it is hot, add the zucchini slices a few at a time, frying them until golden. Gather them with a slotted spoon and place them on paper towels to absorb the excess oil. Once all are cooked, sprinkle with some salt.

  

• Pour extra virgin olive oil into a large pan, and add the garlic clove. Let it flavor, then add the cherry tomatoes, cook for 5 minutes, and then remove the garlic. Add the tagliatelle, the previously fried zucchini, some arugula leaves, and mix well. If desired, add grated cheese.

  

• Serve the tagliatelle with zucchini and cherry tomatoes hot, adding some more arugula leaves.

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