Pasta dough
Sauce
Weigh the flour into the Chef baker, add the salt, eggs and bring together.
It will be dry and stiff, don’t add too much water, just a few drops to bring it together to a stiff dough.
Knead for about 4-5 mins with the dough hook attachment then rest in the fridge for at least 30 mins (or do a few hours before needed)
Prepare the sauce ingredients when ready, use the grate attachment to grate the courgettes if you have this, it’s really quick and easy!
Roll the dough out into a couple of sausages, flatten and roll with a pin to slightly flatten out.
Use the pasta rolling attachment on the thickest setting and run the dough through.
Gradually move the setting down to thin out the paste. Run it through until you have fine strips of pasta.
Set the flowers, petals and herbs along half the pasta strips and cover over with another strip to enclose the flowers.
Run the floral pasta back through the machine to create thin strips of pasta that now have beautiful flower mosaics inside.
Switch to the linguini attachment and run the pasta through, create little piles of pasta on a flour dusted surface.
To cool, bring a large pan of salted water to the boil
In a large sauté pan, heat the olive oil on medium-high, once hot, add the chilli and garlic and cook for about a minute to release the flavours, then add the courgette. Sauté for one minute just to warm and slightly cook the courgette but not make too soft and soggy.
Boil the pasta for about 1.5-2 mins until it’s just cooked, then drain the pasta reserving a little of the pasta water, toss everything together. Add fresh parsley parmesan or vegan alternative and plate up. Dress with extra cheese and edible flowers.