Tagliolini with zucchini, ricotta and mint

Enjoy the classic flavour combination of zucchini, ricotta and mint in this delicious summer pasta dish.

  • Serves 4
  • 50 mins preparation
  • 10 mins cooking
Tagliolini with zucchini, ricotta and mint


  • 4 cup '00' flour
  • 6 eggs, at room temperature
  • 1 teaspoon fine salt
  • 1 tablespoon olive oil, approximately
  • fine semolina or extra flour, for dusting
Zucchini, ricotta and mint sauce
  • 1/4 cup olive oil
  • 3 cloves garlic, finely chopped
  • 5 medium zucchini, grated
  • 200 gram ricotta
  • 1 cup chopped mint leaves
  • 2 teaspoon grated lemon rind
  • 2 tablespoon lemon juice
  • 1/4 cup pine nuts, toasted
  • mint leaves, extra to serve
  • lemon zest, extra to serve


Tagliolini with zucchini, ricotta and mint
  • 1
    Using the Smeg stand mixer fitted with the flat beater, mix flour, eggs, salt and olive oil until ingredients are well combined. Add water if needed – the dough should be firm.
  • 2
    Replace the flat beater with the dough hook. Knead the dough for 5 minutes or until smooth and elastic. Wrap in plastic wrap; refrigerate 30 minutes.
  • 3
    Divide dough into quarters; wrap three pieces in plastic. Shape one piece of dough into a rectangle narrower than the width of the pasta roller attachment.
  • 4
    Insert the Smeg pasta roller in the attachment hub. Sprinkle the dough and pasta roller with a little extra flour to prevent sticking. Roll one piece of dough through the roller on 0 setting. Fold short sides of dough into the centre and roll through the roller twice to laminate the dough.
  • 5
    Repeat changing width setting and rolling dough through once per setting until width setting 6. Sprinkle pasta sheets with a little semolina or flour. Repeat with remaining dough. Attach Tagliolini cutter to stand mixer attachment hub and cut pasta sheets, sprinkling with fine semolina or extra flour to avoid sticking.
  • 6
    Heat olive oil in a large frying pan, add garlic and grated zucchini; stir for 2 minutes or until soft.
  • 7
    Meanwhile, cook tagliolini in boiling salted water for 2 minutes or until just tender. Drain, reserving 1/4 cup of cooking water. Return pasta to pan.
  • 8
    Toss zucchini mixture, reserved cooking water, ricotta, chopped mint, lemon rind and juice through the hot pasta until just heated through. Season to taste and serve topped with pine nuts, a sprinkle of lemon zest and mint leaves.