Black Pepper Pasta and Fall Vegetables

Someone in DC actually let me cook for them! Well, it ended up being more of a group effort. Apparently, to use the pasta machine my dad and I used when I was three years old, you need at least two people. Someone to hold it down and someone to crank it out. I am not sure how this worked when I was three.

I made a variation of the fresh pasta recipe I posted earlier.
I added one tablespoon freshly bought, finely ground black pepper to the recipe.
I also substituted half of the white flour for whole wheat flour.
I had to add about 2 1/2 teaspoons water extra. Maybe because whole wheat flour doesn't hold together as well?

To go on top:
1-2 tablespoons olive oil
1/2 teaspoon or so salt
One whole shallot, minced
One green zucchini. cut into thin disks
One yellow zucchini, cut into thin disks
One cob yellow corn, with the kernels cut off

Heat oil on medium heat. Add shallot and salt. Cook until it is a little browned. Add zucchini and corn. Turn heat up to medium high. Cover for about two to three minutes. Stir occassionally. Make sure the vegetables are hot all the way through, slightly seared, and crunchy.

Put on top of pasta.

I like to add a little butter or fresh olive oil to the top as well. It gives it a nice clean flavor that you don't get when the oil or butter has been cooked.

Enjoy!