- 2 1/2 cups semolina flour (pasta flour)*
- All purpose flour (for working dough)
- 4 large garlic cloves, finely chopped
- 24 baby zucchini with blossoms, zucchini and blossoms separated and both halved lengthwise
- 2 12-ounce containers cherry tomatoes or grape tomatoes, stemmed, halved lengthwise
- 1 cup chopped fresh basil
- 1/2 cup pine nuts, toasted
- 1 cup finely grated Parmesan cheese
Place 2 1/2 cups semolina flour in large bowl; make well in center. Add eggs, 1 tablespoon water, oil, and salt to well. Using fork, beat egg mixture to blend and stir flour into egg mixture, forming rough dough.
Sprinkle work surface with all purpose flour. Turn dough out onto floured surface; knead until smooth, 5 minutes. Cover dough with plastic wrap and let rest 30 minutes.
Divide dough into 4 pieces. Set pasta machine to widest setting. Working with 1 piece of dough and covering remaining dough to prevent drying, run dough through machine 6 times. Cut dough strip in half crosswise. Turn machine to next narrower setting. Continue to run dough strips through machine, adjusting to next narrower setting after every 6 passes, until each strip is about 24 inches long and 1/16 inch thick. Arrange strips on parchment paper.
Repeat with remaining 3 dough pieces. Let dough strips rest at room temperature until beginning to dry, 20 to 30 minutes.
Fit pasta machine with 1/4- to 1/3-inch-wide cutting attachment. Run dough strips through machine, cutting into tagliatelle. Mound pasta on sheets of parchment. Sprinkle with all purpose flour and toss to coat. DO AHEAD Let stand at room temperature up to 3 hours, tossing occasionally, or cover and chill overnight.
Heat oil in large deep skillet over medium-high heat. Add garlic and sauté until golden but not brown, about 1 minute. Add zucchini halves and tomatoes. Sprinkle with salt and pepper. Sauté until zucchini is tender, about 5 minutes. Add zucchini blossoms; toss until tender, 1 to 2 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender, about 3 minutes. Drain, reserving 2 cups pasta cooking liquid. Return pasta to same pot.
Add vegetable mixture, basil, and pine nuts to pasta. Toss over medium heat until heated, adding pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
Divide pasta among 6 shallow bowls. Serve, passing cheese separately.