Fresh Saffron Pasta
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I don’t know why fresh pasta seems so intimidating, but it’s so easy. Sure, it takes a little elbow grease, but you don’t need any special equipment other than a rolling pin, and that’s not even that special. If you have a pasta roller it’s even easier, but again, not necessary.
I love the color that the saffron lends to the pasta, as well as the subtle flavor. Cut the width of the pasta to what you need for whatever special dish you’re making. I used these noodles as the base for a pumpkin and swiss chard lasagna, so I cut ~4″ strips. You could cut them into wide ribbons of pappardelle or fettuccine – the possibilities are endless!
You’ll need flour, salt, eggs and saffron. That’s easy enough right?
Soak saffron threads in a couple tablespoons of warm water for about 10 minutes.
Place the flour on the work surface and make a well in the center.
Beat the eggs in with the saffron and add to the center well. Using a fork, gradually stir flour from the sides of the well into the middle of the eggs. Once the mixture becomes stiff, user your hands to knead in the remaining flour.
Knead, knead, knead!
Knead until smooth and elastic – about 10 minutes. Form into a ball and wrap in plastic wrap. Let rest at room temp for 1 1/2 hours.
Divide the pasta into 8 equal pieces. Working with one piece at a time, roll out until very thin – about 1/8″ thick.
Cook in boiling water, 3-4 sheets at a time, for 90 seconds. Use immediately!
I love seeing the threads of saffron in the noodles!
Fresh Saffron Pasta
makes 1lb of fresh pasta
Ingredients
2 cups all-purpose flour, plus more for surface and dusting
3 large eggs
1 tsp saffron threads
course sea salt
Directions
In a small bowl, soak saffron threads in 2 tbsp of warm water. Let sit for 10 minutes.
Beat eggs together with a pinch of salt. Add in saffron + water mixture and stir to incorporate.
Place flour in a mound on your work surface. Form a well in the center of the mound large enough to hold eggs. Pour the eggs + saffron into the well. Using a fork, stir in small amounts of the flour into the center of the egg mixture. Once the dough becomes stiff, use your hands to incorporate the remaining dough.
Lightly flour your work surface and knead the dough until smooth and elastic – about 10 minutes. Form into a ball and wrap in plastic wrap. Let rest at room temperature for 1 1/2 hours.
Cut the dough into 8 equal pieces. Work with one piece at a time, keeping the remaining pieces covered with plastic wrap so they don’t dry out. Dust the dough lightly with flour and begin to roll out until very thin, less than 1/8″ thick. Lightly dust rolled out pasta with flour and store in between sheets of parchment paper as you roll out the rest of the dough.
Note: for Kitchen Aid attachment rollers – starting at dial #1, gradually roll out until dial #6.
Cut into desired size. I used this dough for lasagna, so I cut the sheets into 4″ strips. Let dry for 1 hour. (You can store completely dried pasta in an airtight container for up to one week).
To cook, bring a large pot of water with a generous pinch of sea salt and a drizzle of olive oil to a boil. Cook pasta, 3-4 sheets at a time, for 90 seconds. Place on a parchment lined plate until ready to use, placing a sheet of parchment in between each layer to prevent sticking, until all the pasta is cooked. Use cooked pasta immediately.
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