For the Pasta: Make a well in the flour, crack the eggs into the center, pour the milk
over and add the basil
. Using a fork, stir the egg mixture slowly into the flour to form a wet dough. Add the grated cheese
and, working now with your hands, bring the dough together and knead
8 to 10 minutes to form a smooth dough. Allow to rest 15 minutes, covered in plastic wrap
. Set up a pasta rolling machine and cut off a piece of pasta dough
the size of a tennis ball. Roll the pasta through the widest distance between the rollers, fold it by 3 and rerun it through the same setting. Repeat this 3 times, being careful to use very little flour, as it will dry the pasta out. Run the pasta through the next 2 levels on the pasta rollers. Lay the sheet of now rolled pasta onto a floured cutting board and cut, using a knife, into strips 1/4-inch wide. Lay the cut noodles
on a kitchen towel and cover with another. Roll and cut all pasta the same way and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat 6 tablespoons oil and garlic over medium heat for 6 to 8 minutes, until the garlic is light golden brown. Add the zucchini pieces and cook 2 to 3 minutes, until just soft. Add the chili flakes, wine and tomato sauce, bring to a boil and cook 1 minute. Add the shrimp and remove from heat.
Drop the pasta into the boiling water and cook 3 minutes, until tender, yet al dente. Drain and toss into the pan with shrimp and place the pan over high heat. Cook about 1 minute, until shrimp are just cooked through, and the pasta is coated with the sauce. Add the parsley and toss through with 4 tablespoons oil, off the heat. Pour into a heated bowl and serve with plenty of freshly grated black pepper.