For the pasta:
For the dressing:
Prepare the tagliolini by making a dough with the flour, eggs, oil, honey and a pinch of salt. Leave the pasta to rest for half an hour, then roll it out to a thin sheet on a floured surface. Next, roll it up and, using a sharp knife, cut into strips which can then be unravelled to give tagliolini. Bring a large pan of salted water to the boil and start cooking the pasta. Meantime, shell the scampi, using only the tails for the recipe. Clean the courgettes and slice them into strips, frying them briskly in a large pan along with the chopped shallot and chilli pepper. Add the roughly chopped scampi tails, half a tablespoon of eucalyptus honey, a ladle of cooking water from the pasta and some salt; cook for a few minutes, then pour into to the pan containing the tagliolini cooked until ‘al dente’ and sauté briefly to mix all the flavours together. Finish off with a sprinkling of chopped parsley and some ground pepper, then serve.