Pasta: Mix the flour with the eggs and a pinch of salt to make a dough. Using the pasta machine, roll out into very thin sheets of dough. Place parsley leaves on half of the dough sheets, place the other half on top and roll out the pasta repeatedly with the pasta machine into thin pasta sheets. The parsley will show through the dough. Cut the pasta into rectangles (8×14 cm) and make in salted water. Filling: cut the zucchini into cubes, fry them in a frying pan with oil, salt, garlic, pepper and thyme and then mash them with half of the cooked ham.
Spread the mixture evenly on the pasta rectangles and roll them up. Sauce: Melt the scimudin in a little bit of milk at low temperature. Pour this sauce over the pasta. Serve immediately, with the remaining diced ham as a garnish.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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