• In a large bowl, submerge the corn husks in hot water and soak for 20-30 minutes.
•  In a large bowl add masa, flour, baking powder (if needed), cumin, and salt. Whisk until incorporated.
•  In a small bowl whisk water or stock with oil.
• Slowly pour liquid into masa mix, stirring frequently until all moisture is absorbed. If dough is dry, add a tablespoon or two of liquid and continue to incorporate. Use your hands or a heavy spoon to incorporate the moisture into the dough until all liquid is absorbed and dough is pliable.
• Cover the dough with a wet towel and set aside.

Prepare Zucchini Filling

• In medium size pan heat olive oil on medium heat.
• Add diced onion, cumin chilli powder and jalapeno. Saute until onion is translucent, about 5 minutes.
• Add zucchini and corn, saute for another 6-8 minutes until zucchini is cooked.
• Add crumbled Queso fresco. Stir. Turn heat off and let mixture cool.

Assembling the Tamales

• Take husks out of water and pat with a dry kitchen cloth. Make an assembly line with husks, dough, and filling.
• To prepare a “fat tamale” overlap two husks. Spread 1/3 cup of dough with the back of a spoon on the upper 1/2 of the husk leaving a 1/4 inch space on each sides and the top. Leave the tail of the husk clean, you will tuck this into the tamale when you fold it. For “skinny” tamales use one husk and about 1/4 cup of dough.
  
• Spoon 2 tablespoons of the zucchini saute onto the center of the dough. Fold the husk in half, making sure the masa folds over the filling. Tuck the tail of the husk into the center of the fold and fold once more, loosely, like a burrito. Tie the belly of the tamale with a kitchen string. Set tamale aside. Do this over and over until your filling and dough are gone.
• Prepare your steamer pot with water.
• Insert tamales into your steamer basket and steam, covered, for 20 to 30 minutes. 
• Remove from the steamer and serve immediately. Unwrap the tamale from the husk, top with avocados, corn salsa, or a zesty mexican cabbage slaw. Sprinkle with Queso fresco.
  

Pasta Method

• Sift the Sonora flour onto your work surface. Create a 4-6-inch well in the center of the flour by gently moving the flour from the center of the mound out, until there is a wall high enough to contain the eggs once cracked into the center.
• Crack the eggs into the center of the well created in the Sonora flour. Using a fork, VERY gently break the yolks of the eggs and gently whisk.
• Add 1 tablespoon of water to the eggs. Working from the interior edge of the well, use a fork to incorporate the flour into the eggs, flicking about1 teaspoon of flour mixture onto the eggs at a time and whisking to combine. Continue incorporating the flour, flicking and then whisking, until about half the flour has been incorporated and the dough is the consistency of pancake batter.
• Using a bench scraper, scrape any remaining flour from the work surface onto the dough.Scraping underneath the mixture, lift and fold it over itself, continuing to incorporate the flourand eggs. Continue working the dough until a ball forms, 2 to 3 minutes. Knead with your handsuntil the dough ball becomes smooth, about 5 minutes.
• NOTE: if needed, add the remainingtablespoon of water.
• Wrap the dough tightly in plastic wrap, smoothing out any air pockets between the plastic wrapand the dough. Set aside to rest at room temperature for 15 minutes.
• Unwrap the dough and halve it crosswise using a sharp knife. On a lightly floured surface, knead one piece of dough for about 3-5 minutes. If the dough does not stick onto itself while kneading, either gently spray or flick with just a bit of water. The dough should become lighter in color as you are kneading it. Form into a smooth ball, and wrap tightly in plastic wrap. Repeat the process with the remaining dough, and wrap tightly with plastic wrap.
• Let the dough rest for2-3 hours, or up to 48 hours in the refrigerator. If chilling the dough, remove from the refrigerator30 minutes before rolling.
• On a lightly floured work surface, flatten the dough ball with your palm to form a uniformly thickdisk that is about 6 inches wide.
• Using a rolling pin positioned at the center of the dough, roll therolling pin away from you with firm, even pressure, stretching the dough into a half oval. Lift thepin and bring it back to the center and roll the rolling pin toward you, creating a full oval. Rotate90 degrees and repeat until the pasta dough is a rounded square that is 18-20 inches wide.
• Allow the pasta dough to rest for 7-10 minutes. Flip the pasta dough and dry the other side,another 7 to 10 minutes. Repeat with the remaining dough ball.
• While dough rests, make the pasta sauce.
• Once both doughs have been rolled out and rested, cut them in half. Cut each half into ¼ – inch strips. Taking 10-12 strands of pasta, form a circle (“nest”) and place on a lightly floured surface to rest while you cut the rest of the dough. Cook right away.
• To cook the pasta, drop it into boiling salted water and cook until tender and starting to float, 1 to4 minutes, depending on how thinly you have rolled your dough.

Pasta Sauce

• While the dough rests, make the pasta sauce. Preheat the oven to 400°F.
• Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, salt and pepper. Place in the oven, and bake for 10 minutes.
• Remove from the oven and top with onion and garlic. Return the oven,and bake 15 minutes. Remove from the oven, and pour the white wine evenly over the squash.Sprinkle with rosemary and thyme, and return to the oven for 10 minutes. 
• Remove from the oven, and place in a food processor with milk, Gouda cheese and Parmesan cheese. Puree until very smooth, about 5-8 minutes.
• Once the pasta is cooked, very gently toss with the sauce. Top with more Parmesan cheese before serving.