Saffron White Wine Pasta Dough Recipes

SQUID INK TAGLIATELLE WITH SQUID AND WHITE WINE-TOMATO SAUCE

Steps:

• Add the olive oil, smashed garlic and red chile flakes to a large saute pan. Turn the heat to medium-high and allow the garlic to become fragrant and the oil heated. Once heated, add the tomatoes and oregano, and season with salt. Stir to combine. Cook until the tomatoes release their water, 2 to 3 minutes. Deglaze the pan with the white wine. Cook until the wine is bubbling and has begun to reduce, about 1 minute. Add the squid, stir to combine, and cook until the squid becomes opaque in color--be careful not to overcook it! Taste and adjust the seasoning as needed.
• Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and add it directly to the sauce along with about 2 tablespoons of the pasta water, some more oregano, some grated parm and a drizzle of big fat finishing oil. Gently toss to combine.
• Plate and garnish with more grated parm.

HOMEMADE SAFFRON PASTA

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.

SAFFRON WHITE WINE PASTA DOUGH

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.

MUSSELS IN SAFFRON AND WHITE WINE BROTH

Steps:

• Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
• Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.