Taglierini With Scampi Tails, Zucchini, Leeks, Dill, Tomatoes

Preparation:

Preparation: Form a fountain with the mixed flour; break the eggs in half, then beat them with a fork and knead a little at a time to form a ball. Leave to rest for 2 hours. Pass it through the machine forming strips and let them dry by dusting them with yellow flour or semolina. When they are dried, they are rolled up and cut into a thickness of one and a half millimetres. Open the dough well and form nests of 60\70 g. Sauce: Clean the prawn tails by removing the intestinal casing and cut them into pieces. Sauté the leeks in a pan with the butter and then add the courgettes, salt and pepper, cooking for 5 minutes. In a saucepan, sauté the scampi tails with 50 g of butter. Brown and pour over 20 cl of white wine, salt and pepper; let it evaporate for a minute and add the previously prepared vegetables. Cook the tagliolini in boiling water, then drain them and pour them into the pan with the sauce; add the dill (to taste) and the diced tomatoes. Mix well with the remaining butter and serve.