Tools
Spaghetti alla Nerano
Creamy, cheesy, zucchini-loaded Spaghetti alla Nerano, pure Italian comfort.
Tools
Ingredients
200 g 00 flour
200 g semolina
1/2 tsp salt
4 eggs
4 tbsp olive oil
3 garlic cloves
700 g zucchini
60 g butter
160 g provolone cheese, grated
to taste Salt & pepper
a handful fresh basil leaves
Step by step
Add the 00 flour, semolina and salt to the bowl of the Stand Mixer fitted with the Dough Hook. Start mixing on Speed 2 and add the eggs one by one. Mix until the dough comes together, then knead for 2-3 minutes until smooth and elastic. Transfer the dough to a lightly floured surface and knead by hand for 1 more minute. Wrap the dough and let it rest in the fridge for 30 minutes.
Once rested, divide the dough into 4-6 smaller pieces and dust them lightly with flour. Attach the 3-in-1 Pasta Attachment to the Stand Mixer and set the adjustment knob to level 1. Turn the mixer to speed 4 and feed one piece of dough through the rollers. Fold it into thirds like a letter and roll again. Repeat this fold-and-roll process four times to strengthen the gluten and create a smooth sheet. Continue rolling, moving up one setting at a time, until level 6, dusting with a little flour whenever needed to prevent sticking. Repeat with the remaining dough.
Switch to the spaghetti cutter and feed each sheet through to cut into long strands. Dust the spaghetti generously with flour and coil into nests or lay them on a floured surface while you finish the rest.
Cook the spaghetti in generously salted boiling water until just al dente, for about 3 minutes. Reserve about 300 ml of the starchy pasta water before draining.
Heat the olive oil in a wide pan along with the whole garlic cloves. Fry the zucchini in batches until golden and lightly caramelized. Season with a pinch of salt. Remove and discard the garlic cloves.
Return all the zucchini to the pan over low heat. Add a ladle of pasta water and gently mash some of the zucchini with a spoon to start forming a creamy sauce. Add the drained spaghetti and toss to coat. Gradually add part of the provolone, alternating between adding cheese and a splash of pasta water as needed until the sauce looks glossy and emulsified. Season with black pepper and fold in the fresh basil leaves.
Divide between warm plates and finish with a few extra basil leaves or some extra slices of zucchini on top. Serve immediately while the sauce is at its creamiest.