• Easy
  • Serves 4
  • 50 mins prep
  • 10 mins cook

Tagliolini with zucchini, ricotta and mint

Tagliolini with zucchini, ricotta and mint

Enjoy the classic flavour combination of zucchini, ricotta and mint in this delicious summer pasta dish.

Ingredients

Pasta

  • 4 cups '00' flour
  • 6 eggs, at room temperature
  • 1 tsp fine salt
  • 1 tbsp olive oil, approximately
  • fine semolina or extra flour, for dusting

Zucchini, ricotta and mint sauce

  • 1/4 cup olive oil
  • 3 cloves garlic, finely chopped
  • 5 medium zucchini, grated
  • 200 g ricotta
  • 1 cup chopped mint leaves
  • 2 tsp grated lemon rind
  • 2 tbsp lemon juice
  • 1/4 cup pine nuts, toasted
  • mint leaves, extra to serve
  • lemon zest, extra to serve

Steps

Tagliolini with zucchini, ricotta and mint

  1. Using the Smeg stand mixer fitted with the flat beater, mix flour, eggs, salt and olive oil until ingredients are well combined. Add water if needed – the dough should be firm.
  2. Replace the flat beater with the dough hook. Knead the dough for 5 minutes or until smooth and elastic. Wrap in plastic wrap; refrigerate 30 minutes.
  3. Divide dough into quarters; wrap three pieces in plastic. Shape one piece of dough into a rectangle narrower than the width of the pasta roller attachment.
  4. Insert the Smeg pasta roller in the attachment hub. Sprinkle the dough and pasta roller with a little extra flour to prevent sticking. Roll one piece of dough through the roller on 0 setting. Fold short sides of dough into the centre and roll through the roller twice to laminate the dough.
  5. Repeat changing width setting and rolling dough through once per setting until width setting 6. Sprinkle pasta sheets with a little semolina or flour. Repeat with remaining dough. Attach Tagliolini cutter to stand mixer attachment hub and cut pasta sheets, sprinkling with fine semolina or extra flour to avoid sticking.
  6. Heat olive oil in a large frying pan, add garlic and grated zucchini; stir for 2 minutes or until soft.
  7. Meanwhile, cook tagliolini in boiling salted water for 2 minutes or until just tender. Drain, reserving 1/4 cup of cooking water. Return pasta to pan.
  8. Toss zucchini mixture, reserved cooking water, ricotta, chopped mint, lemon rind and juice through the hot pasta until just heated through. Season to taste and serve topped with pine nuts, a sprinkle of lemon zest and mint leaves.
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