Saffron gives this fresh pasta recipe a light, bright, floral taste. It pairs well with a simple dollop of butter and shaved Parmesan, grilled shrimp, or a light tomato cream sauce.
Saffron gives this fresh pasta recipe a
light, bright, floral taste. It pairs well with a simple dollop of
butter and shaved parmesan cheese or a light ragu.
Combine slightly beaten eggs, olive oil, water, and saffron in a bowl. Mix, and let sit for 5 minutes to allow saffron to steep.
If making by hand: In a large
bowl, combine semolina flour, all-purpose flour, and salt, mix until
well combined. Form a well in the center of the flour mixture. Pour egg
mixture into flour well and mix until a stiff dough is formed. Knead 10
minutes by hand.
If making with stand mixer: Combine
semolina, flour, egg mixture, water, and salt in a stand mixer bowl.
Using the dough hook attachment, knead on medium speed until dough
indents when touched.
If the
dough is too sticky, sprinkle with additional semolina flour until it
comes together. If the dough is too dry, sprinkle water until you get
the right consistency. You'll want to knead until the dough is elastic.
Slice into the dough with a paring knife; if you see lots of air
bubbles, keep kneading. The dough is ready when it forms a smooth
elastic ball and has very few air bubbles when cut. Test by pressing
your knuckle into the dough; if it starts to bounce back then it's
ready.
Cover dough with plastic wrap or a damp tea towel and let rest for at least 30 minutes.
On a
lightly floured surface roll out to desired thickness and cut as
desired. Alternatively, cut into small chunks, flour, and roll through a
pasta roller. For this process, send through on thickness of 0. Fold in
thirds and rotate so that straight edges are on the side and send it
through again. Fold in thirds once more, again with straight edges on
sides, and then send it through thickness 0 for a third pass. Then,
change thickness to 1 and send dough through once. Continue the process
stepping through thicknesses 2, 3, 4 and ending with 5. Give the dough
sheet one last dip in flour and then run it through the fettuccine
cutting side.
You can
dredge pasta in flour to ensure it doesn't stick together. Either set on
a cookie sheet until ready to cook or dry pasta on a drying rack.
To cook,
bring a large pot of heavily-salted water to a boil. Add pasta and cook
until tender (approximately 3 - 5 minutes). If using for lasagna, no
need to boil noodles.
Recipe Note
Serving ideas: Top with butter and fresh shaved parmesan cheese or with a simple pork and tomato sauce.
