You do need a pasta machine for this recipe. If you don’t own one, you could use lasagne sheets, cooked and cut into strips.
First make the pasta: knead all ingredients into a firm ball in a food processor, or by hand. Leave the dough to rest in the refrigerator for one hour. Roll the dough into a nice slab and run through the pasta machine on the highest setting. Fold and repeat the process. Do this a few times until the dough starts getting smooth and supple. You can now reduce the pasta machine setting. Continue to pass the pasta through the machine until you have a long thin sheet and stop at the lowest setting but one. Sprinkle with semolina and fold over and over into a rectangle. Using a sharp knife, cut the rectangle into strips. If you unfold it, you should have long strings. Keep the strips in small nests. Set aside until used, sprinkle generously with semolina. In the meantime bring the crème fraîche and garlic to a boil, generously sprinkle with salt and white pepper, turn down the heat and simmer gently until used.
Heat two pans filled with water. Cut the carrot and zucchinis in thin slices and those slices in turn, into thin strips. When the water boils, briefly cook the pasta in one pan and blanch the vegetable ribbons in the other pan for a few minutes. Drain the vegetables. Then drain the pasta and rinse thoroughly under cold water. Remove the garlic clove from the cream and stir in the vegetables. Return the pasta to the pan and top with the sauce.
Stir the mixture thoroughly but carefully, in order not to break the vegetables.
Serve immediately, garnish with fresh chervil and sprinkle with salt and pepper.
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