Courgettes cut into strips with a thickness of 0.5 cm and a length of about 6 cm, left in a container to drain the water for about half an hour. While drip courgettes are cooked pasta and cool with cold water and put to drain. In a deep pan or wok wok put the oil. When boiling add the courgettes and spices, leave for 2-3 minutes to stew, add the pasta and mix everything well. After a few minutes (when the pasta acquire shiny yellowish color) add the eggs. The mixture was stirred until ready eggs. Can be served hot or cold. * To avoid banging pasta pick those that are shaped tubes and not overcook them, cook a strong hot stove of the highest degree.