Homemade Saffron Pasta
Homemade Saffron Pasta Dough
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.
1 1/2 cups semolina pasta flour (our favorite isBob's Red Mill's Semolina Flour)
1 1/2 cups all-purpose flour
4 eggs, room temperature, slightly beaten
4 Tbsp olive oil
4 Tbsp water
Large pinch of Rumi saffron (or 1 single-serve saffron packet)
1 tsp salt, plus more to taste
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.
Serving ideas: Top with butter and fresh shaved parmesan cheese or with a simple pork and tomato sauce.
Recipe adapted from selfproclaimedfoodie.com