Creating Homemade Pasta with Fresh Courgette Flowers for a Taste of Produce from Around my Village

Living in Somerset has its perks, especially when it comes to fresh produce. This time of year, the local area is overflowing with vibrant fruits and vegetables. Buckets brimming with apples are common sights, while fresh figs and plums often come from friendly neighbours' trees. With an abundance of eggs at hand, I was inspired to create a dish that highlighted some of the villagers produce to be found. But having used my fill of apples, figs and plums this year, I wanted to try something a little different.

After picking up some beautiful fresh eggs, I decided to make homemade pasta for the first time. But what to pair it with? A neighbour mentioned her surplus of courgettes, but it wasn't the idea of using courgette flowers that intrigued me. A quick text later, and I was off to gather some of these delicate blooms.

The Art of Making Fresh Pasta - The Perfect Base for This Homemade Pasta with Fresh Courgette Flowers Dish

Making fresh pasta is easier than you might think, and whilst it is time consuming, some music and a glass of wine made creating the pasta shapes almost therapeutic, once you get into the rhythm of creating your pieces of pasta To get started, you’ll need:

Ingredients

• 600g Tipo 00 flour or plain flour

• 6 large free-range eggs

  
  

Method

Begin by forming a mound with the flour in a large bowl, creating a well in the centre. Crack the eggs into this well and gradually mix the flour into the eggs using a fork. Once combined, knead the dough for about 10 minutes until it’s smooth and elastic. You want to achieve a consistency that springs back when touched.

After kneading, let the dough rest for at least 30 minutes, covered with a cloth. This resting time is crucial as it allows the gluten to relax, making it easier to roll out.

To shape the pasta, take small balls of dough and roll them into sausage shapes. Lacking a wooden pasta paddle, I improvised using the coarse side of a grater. By pressing three spread fingers into the dough and rolling it up the grater—rather than down (we want to keep our fingers intact, lol! —I produced charming elongated pasta shapes, providing a rustic feel to my dish.

Preparing the Courgette Flower Topping

With the pasta ready, it's time for the topping. Here’s what you need:

Ingredients

• Olive oil

• 4 garlic cloves, bashed but left whole

• 2 small onions, finely sliced

• 2 small courgettes, chopped into small chunks

• 1 glass of white wine

• 1 vegetable stock pot

• 6 courgette flowers, torn in half

• Fresh basil leaves

• Salt and freshly ground black pepper

• 30g/1oz parmesan cheese, freshly grated

• Extra virgin olive oil for drizzling

  
  

Method

In a large pan, heat a generous splash of olive oil over medium heat. Once heated, toss in the garlic and onions, sautéing until they become translucent and fragrant. This step usually takes about 3-5 minutes.

Next, add the chopped courgettes and cook for an additional two to three minutes until they begin to soften. Pour in the white wine and let it simmer for a couple of minutes, allowing the alcohol to evaporate and the flavours to meld.

After the wine has simmered, add the vegetable stock pot along with a splash of water and stir until it dissolves, creating a rich base. Gently fold in the courgette flowers, seasoning with salt and pepper to taste.

Cooking the Pasta

Once your sauce is ready, it’s time to cook the pasta. Bring a large pot of salted water to a rolling boil. Fresh pasta cooks quicker than dried, so keep a close eye! Typically, 2 to 3 minutes is all it takes for it to float to the surface. This quick cooking time enhances the fresh taste and texture of the pasta.

After cooking, drain the pasta and toss it directly into the pan with the courgette flower sauce. Gently stir to ensure the pasta is well-coated. To finish, sprinkle with freshly grated parmesan cheese and drizzle with extra virgin olive oil.

Presenting Your Dish

Serve the pasta immediately, garnished with a few basil leaves and a light dusting of parmesan. This dish is a feast for the eyes and a tribute to the fresh, local ingredients that my village offers.

The delicate flavour of the courgette flowers resonates beautifully with the homemade pasta, producing a light and refreshing meal that’s perfect for any occasion.