Homemade taglieteli with squash blossoms and ricotta

 

Noodles: basic recipe can use multiples

3 cups 00 flour

1 cup semolina

4 eggs

1 T olive oil

1/2tsp salt

water available for consistency

Make a volcano of flour and crack eggs inside the hole.  add the oil, salt, and a splash of water. Take a fork and start incorporating the flour volcano from the center out.  Add additional splashes of water when necessary to make a nice stiff dough. Knead the dough with your weight and the palm of your hand, repeatedly folding it and turning 1/4 turn.  The dough is ready when no cracks, no irregularities, and if you put a finger print on the top it takes about 5 seconds to bounce back.

Roll out the dough after it's sat in the fridge for 1hr. into portions.  Feed at #6 through the ol' pasta maker and repeat at 6-->2 2x a piece.  Feed thin dough through the cutter

Sauce: 

4 cloves crushed garlic

4 cloves roasted garlic in a paste

1 handful basil leaves, finely chopped

2 cups diced zucchini or summer squash

12 squash flowers, chopped

1/4 cup sundried tomatoes

1 tsp salt

1/2cup good olive oil

1/2 cup grated pecorino

pepper to taste

1 cup of fresh ricotta

Combine all of the above except the squash, ricotta, and flowers in a food processor until well incorporated.  Place the squash in a preheated sautee pan with 2T olive oil.  once cooked, add the blended mix.  Cook the pasta and incorporate into this sauce.  Top with the flowers and dollops of ricotta

That is it. really.