Add the pasta and cook to al dente according to the package instructions. In a large bowl, mix: eggs, ricotta cheese, Parmigiano Reggiano cheese, and pepper until a nice cream is formed.

Known to many as the “bowtie” pasta because it’s shaped like a bowtie, farfalle has been satisfying pasta cravings since the 1500s when it was first created in northern Italy.

Pasta machines, even manual ones, are a no-no in Funke’s world. (He created a hashtag about what people should do with their pasta machines that, ahem, cannot be repeated in a family publication.) ...

Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water. Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat.