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Saffron Pasta
Time: 45 minutes plus 45 minutes resting
1 tablespoon dry white wine
½ teaspoon saffron threads
2 eggs, beaten
2 cups all-purpose flour, plus flour for dusting
Salt to taste.
1. Heat wine to boil in a small saucepan, add saffron and remove
from heat. When cool, whisk in eggs.
2. Place flour on work surface and add salt to taste. Make well in
center. Add egg mixture, and gradually work flour into center,
adding a little water if mixture is dry, and kneading once
ingredients are incorporated to make a firm, smooth dough. Dough
can be made in food processor. Cover and let rest for 45 minutes.
3. Use pasta machine to roll pasta gradually to finest setting.
Cut pasta sheets in 12-inch lengths (each about 6-inches wide),
then cut each in half. Place pasta on lightly floured parchment
paper, and cover with a towel until ready to cook.
Yield: 6 servings
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