This dish comes from the Province of Salerno, Italy. Stanley Tucci wrote about this in his book, Taste, and ever since reading about it I have been wanting to experience what this tasted like. It is the beginning of zucchini season and Hilltop Hanover farm had the perfect zucchinis for sale at their farm stand; skinny, short, vibrant green, smooth, small seeds, velvety texture. The authentic version of this dish calls for Provolone del Monaco cheese, but I could not find that. The alternative I used was a tomme style hard alpine cheese, which was amazing!
Fresh pasta: 2 eggs: 1 cup flour (mostly 00, and some semolina). My pasta this time tasted great, but was very brittle. Right out of the pasta roller it was giving me issues. I used a brand of “pizza flour” which I thought would be an equivalent alternative, but it was not. I combo’d with Filippo Grago’s Maiorca flour, but this was a soft wheat and I think I am better off using a hard wheat variety, like Semola Rimacinata flour.
Ingredients: Fresh zucchini, sunflower oil (fry zucchini rounds in a dutch oven until skin gets golden brown), cook fresh pasta, save pasta water, heat a new pan with olive oil, re-heat the fried zucchini, salt, add fresh pasta water, small chunk of unsalted butter, torn basil leaves, Stella Vallis Tomme. Twirl in pan until very creamy.
This link helped me a lot: https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/
The Looseleaf Cookbook 