Step 1

Start by making the pasta dough. Whisk the eggs and slowly add the flour and a pinch of salt, mixing vigorously. When you can no longer mix with the fork, start mixing and kneading the dough by hand for about 10 minutes. When you have a smooth and elastic dough, cover with plastic foil and let it rest about 20 minutes in the fridge.

Step 2

When the dough is rested, you can start rolling it. You can either roll it by hand with a rolling pin or with a pasta machine. When you get a thin sheet, cut it into squares 5x5 cm (2x2 inches).

Step 3

Place the square on the gnocchi board and with the apposite stick roll the square on itself starting from the corner.

Step 4

Let the Garganelli rest on a clean towel until it's time to cook them.

Step 5

To make the sauce, cut the zucchini into matchsticks and set them aside. Drizzle some olive oil in a large pan and add the garlic cloves.

Step 6

Turn the heat up and cook for a few minutes until the garlic starts browning. Add the thawed shrimps and squids cut into rings.

Step 7

Fry for a couple of minutes, then add the white wine and let it evaporate.

Step 8

Add the zucchini to the pan and season with salt and black pepper. Turn the heat down and cook until the zucchini starts to soften.

Step 9

Toss the pasta in a large pot of salted boiling water and cook for 2-3 minutes.

Step 10

Add the cream to the pan and season again if necessary. Cook a couple of minutes more and then add the drained pasta. Add some pasta water if necessary and serve.