Ingredients for 4 servings:

For pasta:

• 4 eggs
• ½ kg wheat flour
• salt
• water

For sauce:

• 300g zucchini
• 100g speck
• 2 teaspoons saffron strings
• 1 leek
• extra vergin olive oil
• salt
• pepper

Method:

Mix eggs, flour and salt and knead into dough. Roll out dough and cut into strips measuring 2cm x 5-6cm.
Finely dice leek and speck. Pour a little olive oil into a saucepan (phase 1). Add the diced leek and speck (phase 2). Add salt and pepper to taste and simmer (phase 3). Cut zucchini into thin slices and add to simmering sauce (phase 4) allowing them to cook until still slightly crisp.
Cook the taccozze (phase 5) and drain when "al dente" (phase 6). Add the taccozze to saucepan with the leak and speck (phase 7) and add saffron strings which have been left to soak in hot water (phase 8). Stir well and serve piping hot.