Wash the zucchini and cut the 750 g zucchini into small chunks.

Heat 1 tbsp cooking oil in a frying pan over medium heat. Fry the zucchini chunks for about 10–12 minutes, stirring occasionally, until very soft.

Transfer about half of the softened zucchini, approximately 375 g, to the food processor.

Add 200 g wheat flour and a pinch of salt to the food processor. Blend until a dough forms.

Add the remaining 50 g wheat flour gradually only if the dough is too wet to hold its shape. Blend briefly after each addition.

Transfer the zucchini pasta dough to a mixing bowl. Cover it and let it rest while preparing the pesto.

Place the remaining softened zucchini, 30 g pine nuts, fresh basil, 2 tbsp olive oil, black pepper, and salt to taste in the food processor. Blend until smooth.

Taste the zucchini pesto and adjust the salt and black pepper if needed.

Bring 3 l water to a rolling boil in a pot over high heat.

Hold the dough over the boiling water and cut it directly into short pasta pieces with kitchen scissors.

Cook the pasta until the pieces float to the surface, about 2–3 minutes. Lift them out with a slotted spoon.

Toss the cooked zucchini pasta with the zucchini pesto until evenly coated. Serve immediately.