Tagliatelle with Zucchini-Fennel Vegetables

For the tagliatelle with zucchini-fennel vegetables, first mix all the ingredients for the pasta dough in a bowl and knead into a smooth dough. Wrap the dough in plastic wrap and let rest for about 20 minutes.

Toast almond flakes briefly without oil.

Roll out pasta dough thinly on a floured work surface. Flour both sides well, roll up the sheet. Cut strips to desired width. Let pasta dry a bit on a floured baking sheet and loosen so it doesn’t stick together.

Peel and coarsely grate fennel and zucchini. Set fennel greens aside. Finely chop shallots and garlic.

In a large pot, bring water to a boil with 1 teaspoon salt.

Heat olive oil, sauté shallots and garlic. Add fennel, zucchini, fennel seeds and lemon zest and sauté for 3-4 minutes. Deglaze with lemon juice. Remove from heat and stir in creme fraiche. Add salt and pepper.

Add pasta to boiling water and cook 2-3 minutes until al dente. Strain and add to vegetables with 2-3 tablespoons cooking water. Chop the fennel greens and stir in. Arrange the tagliatelle with zucchini-fennel vegetables on the plates and serve sprinkled with almond flakes, cress and pecorino.

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