For the pasta: 

200 g flour

2 free range eggs

Mix the flour with the eggs to make a smooth and elastic dough. Divide into 6 pieces and pass them through the pasta machine, in turn, going from the largest setting to the second thinnest (or thinnest, depending on how thin you like your pasta). Then pass through the taglioni setting and create some nests. Set aside.

For the zucchini:

4 small zucchini

1 garlic clove

2 tbsp olive oil

salt to taste

1 tbsp butter

a few fresh basil leaves (or chopped parsley)

Parmigiano Reggiano to serve

serves 3/4

Wash and cut the zucchini into strips. Rinse and pat dry. Peel the garlic clove, cut into two and then sauté with the olive oil. Add the zucchini, a few at the time, with a pinch of salt, and sauté on both sides. You will need to add less and less salt as you work. When you have finished put all the zucchini back in the frying pan with the butter and basil (or chopped parsley)and keep warm, while cooking the pasta. The tagliolini will need to boil for only about 2 minutes, then drain them and add them to the zucchini. Stir and serve immediately, decorated with fresh basil or parsley, and with plenty of grated Parmigiano Reggiano.

Wholemeal fresh pasta is delicious! I made it with Agnese and her son Antonio, they get the flour from a local mill, organic and all :-). First you need to pass it through a sieve.

Leave the bran behind, this will be for the chickens, they make the eggs for the pasta!

And this is Agnese's knife to cut tagliatelle and maltagliati.

And then rolls it so it is ready to go through the pasta machine.

From the largest setting to the thinnest roll roll roll!

Then fold the rolled pasta and cut into tagliatelle

Now maltagliati: fold the rolled pasta and cut the corners, this is Arantxa doing it:

Maltagliati is great for soups, like pasta e fagioli, or with a simple clear broth. Wholemeal tagliatelle goes well with thick and flavoursome sauces.

When I learned that Antonio Carluccio had died I was really sad, I didn't know hime well, but I did meet him twice, and wrote to him once (and got a reply!), he was an inspiration. When I was young and poor and constantly hungry and cold in London I used watch his programmes, and dream of Italy, sun and endless food. I met him in the street there but I was so shy that the only thing I could say was Buongiorno and run away! After writing my first book I emailed him (his publisher) to send him a copy, and got an email reply (signed by him, but I will never know if he wrote it) and a thank you and well done!. Then I met him two years ago at Gusto at the Grand in Auckland, and that was fantastic, I was sitting at his table so I managed to chat a bit with him. What a great memory!