Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 45 minutes
Inactive Prep Time: 15 minutes
Ease of preparation: intermediate

4 cups cake flour
2 eggs
1 cup milk
2 bunches fresh basil, blanched, shocked and leaves finely chopped to yield 1/4 cup
1/4 cup freshly grated pecorino
2 tablespoons salt
6 tablespoons plus 4 tablespoons extra-virgin olive oil
6 cloves garlic, thinly sliced
1 medium zucchini, cut into 1/4-inch thick half moons, to yield 1 cup
1 teaspoon red chili flakes
1 cup dry white wine
1/2 cup basic tomato sauce, recipe follows
1 pound rock shrimp
1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup

For the Pasta

Make a well in the flour, crack the eggs into the center, pour the milk over and add the basil. Using a fork, stir the egg mixture slowly into the flour to form a wet dough. Add the grated cheese and, working now with your hands, bring the dough together and knead 8 to 10 minutes to form a smooth dough.

Allow to rest 15 minutes, covered in plastic wrap. Set up a pasta rolling machine and cut off a piece of pasta dough the size of a tennis ball. Roll the pasta through the widest distance between the rollers, fold it by 3 and rerun it through the same setting. Repeat this 3 times, being careful to use very little flour, as it will dry the pasta out. Run the pasta through the next 2 levels on the pasta rollers. Lay the sheet of now rolled pasta onto a floured cutting board and cut, using a knife, into strips 1/4-inch wide. Lay the cut noodles on a kitchen towel and cover with another. Roll and cut all pasta the same way and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat 6 tablespoons oil and garlic over medium heat for 6 to 8 minutes, until the garlic is light golden brown. Add the zucchini pieces and cook 2 to 3 minutes, until just soft. Add the chili flakes, wine and tomato sauce, bring to a boil and cook 1 minute. Add the shrimp and remove from heat.

Drop the pasta into the boiling water and cook 3 minutes, until tender, yet al dente. Drain and toss into the pan with shrimp and place the pan over high heat. Cook about 1 minute, until shrimp are just cooked through, and the pasta is coated with the sauce. Add the parsley and toss through with 4 tablespoons oil, off the heat. Pour into a heated bowl and serve with plenty of freshly grated black pepper.

Basic Tomato Sauce

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often.

Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt, to taste, and serve.

*Note: This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups