Home-made spaghetti “alla chitarra” with courgette and mint pesto and Grana Padano Riserva
400 g (14 oz) durum wheat flour 4 eggs 200 g (7 oz) courgettes (zucchini) 100 g (3.5 oz) Grana Padano Riserva 150 g (5.3 oz) extra virgin olive oil 40 g (1.4 oz) pine nuts 1 bunch fresh basil 1 bunch fresh mint salt & pepper 1 wooden “chitarra” pasta cutter (or store bought Spaghetti)
Prepare the spaghetti “alla chitarra” by sifting the flour, into a large bowl and making a well in the centre. Break the eggs into the well and whisk with a fork, gradually adding the flour. Continue mixing by hand until the dough is smooth and even.
Make the dough into a ball, wrap in cling film and leave aside for at least 1 hour. Roll out the dough with the rolling pin on a lightly floured worktop, making a sheet about 5 mm thick.
Place the sheet of dough over the chitarra pasta cutter and roll the rolling pin over it lengthways, pressing the spaghetti through the wire. Gather up the spaghetti and arrange them, well-spaced out, on a floured pastry board and leave to dry for 20-30 minutes.
Chop the courgettes and add to a blender with the pine nuts, salt, pepper, basil, a few mint leaves, the grated Grana Padano Riserva and the olive oil.
Purée everything until the mixture is smooth and creamy. Cook the pasta in plenty of salted water for a few minutes, then drain and dress with the courgette pesto and Grana Padano Riserva. Serve immediately.