Prepare your colors by dissolving or blending each coloring ingredient in a small cup of water. Take a handful of flour and mix it with each color, repeating the process for every color you want, until you have your colored doughs.

Now make the base dough by adding two eggs to the flour and kneading well. Use a pasta machine to roll out the dough sheets—not too thin. Use cookie cutters or a pastry wheel to cut the colored doughs into shapes you like, then place them on the base dough.

Gently run the dough through the pasta machine again and let it dry for 10 minutes. Cut out 4-inch (10 cm) circles using a glass or round cutter. Cut each circle in half and roll each half into a cone shape.

Now for the fun part: use a plastic bottle, place the cones with the point facing down into the neck of the bottle, and fold the edges. Your sombrero shapes are ready. Continue until all the dough is used.

Let them dry well. Meanwhile, make the zucchini flower pesto by blending all the pesto ingredients together. Sauté a garlic clove, add the shelled clams, and after 5 minutes, add the pesto. Turn off the heat. Boil the sombreri in salted water for 5 minutes. Toss them briefly in the sauce and serve. Enjoy a burst of color and flavor on your plate.