Best Homemade Saffron Pasta Recipes

HOMEMADE SAFFRON PASTA

Homemade Saffron Pasta image

Fragrant and colorful fresh egg pasta infused with saffron. Roll out in thin sheets with or without a pasta machine, then bake directly in a lasagna with bolognese or bechamel sauce, or make tagliatelle and serve with your favorite sauce.

Provided by Alemarsi

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 4

Number Of Ingredients 5

Ingredients

1 pinch saffron threads
2 tablespoons hot water
2 ½ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

Steps:

Soak saffron threads in hot water for 30 minutes.
Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 54.8 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 1.8 g, Protein 13.7 g, SaturatedFat 1.3 g, Sodium 93.4 mg, Sugar 0.5 g

PAPPARDELLE IN SAFFRON CREAM

Pappardelle in Saffron Cream image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 2 servings (as an appetizer)

Number Of Ingredients 12

Ingredients

Kosher salt
1 tablespoon unsalted butter
1/2 small shallot, minced
Pinch of saffron threads
2/3 cup heavy cream
Freshly ground pepper
1/4 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
4 ounces dried pappardelle pasta
2 tablespoons grated parmesan cheese, plus more for topping
2 tablespoons roughly chopped fresh chives
1/2 teaspoon grated lemon zest

Steps:

Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.