Rags And Carrot Sauce

Preparation:

Preparation: Sift the 2 flours together with a pinch of salt, then work them with the yolks, the egg, the oil and, little by little, about 10 cl of water, until you obtain a smooth and firm dough, which you will leave to rest , wrapped in foil, for 10 minutes. Roll out the dough with a rolling pin, into thin sheets. Distribute 8-10 stems of chives on each sheet, fold it in half and pass it through the rollers 4 times, folding it in half. Finely chop the shallot and simmer it in a pan with 3 tablespoons of oil, 5 of water and the chilli pepper. Peel the vegetables, then grate the carrots and cut the courgettes into slices, add them to the shallot and brown over high heat for 3 minutes, stirring frequently, then add salt and pepper. Remove the pistil from the flowers, then cut them into strips. Boil the pasta and dress it immediately with the carrot sauce, the parsley, the flowers, the oil and the ricotta.