Tagliolini with scampi and eucalyptus honey

Prepare the tagliolini by mixing the flour with the eggs, oil, honey, and a pinch of salt. Let the dough rest for half an hour, then roll it out into a thin sheet, roll it up, and cut it with a sharp knife to make the tagliolini. Boil plenty of salted water to cook the pasta and, in the meantime, shell the scampi, using only the tails. Clean the zucchini and cut them into strips, then quickly fry them in a large pan with the chopped shallot and chili pepper. Add the chopped scampi tails, half a tablespoon of eucalyptus honey, a ladleful of pasta water and salt; cook for a few minutes, then transfer the tagliolini, cooked al dente, to the pan and toss quickly to coat with the sauce. Finish with chopped parsley, a grinding of pepper and serve.