HOMEMADE SAFFRON PASTA
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
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
SAFFRON ALFREDO
This is a base sauce for other recipes and can be modified to fit almost any white sauce recipe. It is a sauce you can freeze and use at a later time. It thickens into a paste as it cools; use only a tablespoon or two per meal that you are making. I use this sauce as a base for my shrimp diablo.
Provided by Ken Spaulding
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 2h10m
Yield 200
Number Of Ingredients 7
Steps:
- Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes.
- Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.
- Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 1.2 g, Cholesterol 52.8 mg, Fat 14.3 g, Protein 0.8 g, SaturatedFat 8.9 g, Sodium 18.3 mg, Sugar 0.1 g
SAFFRON WHITE WINE PASTA DOUGH
Saffron gives the pasta a Golden color and exotic fragrance. Matching it nice with seafood.Adapted from making artisan pasta by Aliza Green. A very good book! I made Capellini and it came out perfect.
Provided by Rita1652
Categories European
Time 48m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Crush saffron with dry hands. Soak saffron in the wine for 10 minutes.
- Place flour on large hard surface that has been floured. Mix in salt.
- Mix the egg then add the saffron wine stirring in to combine.
- .Make a well in center of the flour. Add a little of the egg mixture to the center using a fork to whisk the flour into egg mixture. Keep adding till all is absorbed.
- Knead with hands until fully incorporated. Dough will be sticky, so use some flour to be able to form into a ball. Flatten out a bit, cover with a damp towel to keep from drying. Or place a bowl over it.
- Rest for 30 minutes. Do NOT skip this step.
- Separate the dough into two pieces.
- Flour your work surface and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. To keep the sheet from breaking, once it has reached a certain size, roll it up around the rolling pin and then invert the rolling pin; you can, as you are unrolling the sheet, gently stretch it by holding the unrolled part firm and pulling gently away with the rolling pin. Keep on flipping and rolling till you have a sheet that's almost transparent -- as thin as a dime, or thinner, (the pasta will almost double in thickness while cooking).
- Now you can either use it to make crab filled ravioli or tortellini, for lasagna, or cut it into strips. Roll out the second piece and cut it as you did the first.
- Or.
- Use a hand operated pasta machine that clamps to your work surface, then you crank it through the rollers until it reaches the proper thinness that doesn't break up. Having a smooth, intact pasta. Cut pasta in ribbons or make whatever shape you prefer.
- Or if lucky enough to have a motorized machine pour in the egg mixture and flour and let the machine do the rest.
- Fresh pasta cooks in 3-5 minutes. be sure not to overcook.
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