Make the fresh pasta- In a food processor mix eggs, double 00 flour and olive oil just until incorporated. DO NOT OVER MIX! Remove from food processor and wrap in plastic wrap and set on counter to rest for at least ½ hour.
Make the sautéed Zucchini Mixture- In the meantime, add olive oil onions, garlic, baby zucchini, baby summer squash, saffron and salt and pepper to taste and saute for about 3- 4 minutes until the zucchini are tender. Set aside.
Remove fresh pasta from the plastic wrap. Flour your board with a little double 00 flour and knead pasta dough for about 5 minutes until soft and pliable. If too wet add a little more double 00 flour. If too dry you can add a little olive oil. You want the consistency to be like fresh “Play Dough” – You remember when you were a kid? Just like that.
Now cut your pasta dough in half into 2 pieces and make into 2 circle flat disks.
Set your Marcato Atlas pasta maker to level 0 and pass your pasta dough through once while cranking. Next, set your Marcato Atlas to level 1 and run your dough through twice. Then switch your Marcato Atlas pasta maker to level 2 and crank through. Hold on to the dough with one hand in front and crank. It is best if you can have 2 people help with this process so one can guide on the way out and one can guide the pasta dough in, but it is not required. Sprinkle your pasta dough with a little double 00 flour along the way so it does not stick. Keep changing the level dial from 1-7 and pass your pasta dough through the pasta maker. At level 7, your pasta is nice and thin and you should be able to ready the newspaper headings underneath. Sprinkle your dough with double 00 flour and fold over itself and cover with a damp tea cloth while you add on the tagliatelle cutter attachment.
Cut your long think level 7 pasta dough into 3 sections lengthwise so it is easier to manage.
Pass one of the number 7 level pasta dough though the tagliatelle cutter attachment and crank. It is great if you can have one person feeding the dough in while cranking and the other person grabbing gently on to the fresh pasta as it is cut with the pasta making device.
If you are going to be using your pasta immediately, then just toss in a little double 00 flour and set aside. If you are not going to be using your pasta right away, you can dry it by hanging it on a wooden hanger.
Bring your well salted pasta water to boil. Add your fresh pasta noodles and cook for about 60 seconds to 2.5 minutes. Do NOT overcook your pasta. Keep an eye on your pasta and taste the pasta after 60 seconds. Reserve 1 cup of pasta water and set aside. Drain pasta once at the aldente stage- with a nice bite texture. The best way it to just take a taste test and bite into a noodle.
Add tomatoes, zucchini blossoms into the sautéed zucchini mixture and sauté just until the “zucchini blossoms” are wilted.
Combine- Toss in your cooked tagliatelle pasta noodles and fresh basil into the sautéed zucchini mixture and sprinkle with a little fresh grated parmesan cheese.