As today is, 4 January, it’s Spaghetti Day and we wish to show you a way of making fresh pasta with a special touch of saffron. Pasta is one of the star dishes on a menu every day. Are you game to surprise your dinner guests with a different and homemade pasta?
Fresh Saffron Pasta Ingredients
Few strands of saffron
2 tablespoons of hot water
300 g wheat flour
½ teaspoon of salt
Fresh Saffron Pasta Method
Steep the Saffron strands in hot water for 30 minutes.
On a table/counter top mound the wheat flour and make a well in the middle where the 3 eggs, salt and saffron with its steeped water will be added.
With a fork, slowly beat the eggs and add the saffron and salt, gradually the flour and all liquid ingredients are mixed, creating a runny batter.
Gradually adding the remaining flour to the runny batter. It is recommended to carry out this process using a dough cutter, so as to obtain a mixture as homogeneous mixture as possible.
As the mixture is made, proceeding to check that it is not too stiff, add water, 1 tablespoon of hot water at a time as needed.
Once the mixture forms a ball, start kneading with your hands. Flatten the ball, stretch and fold from the top towards the centre. Knead for about 10 minutes until obtaining a smooth and soft dough.
Shape into a ball, place into a bowl and cover with cling film. Chill in the refrigerator as is for up to 1 hour before serving.
When preparing the dough, roll out the dough ball with a pasta machine or with a rolling pin.
If using a rolling pin:
Divide the ball of dough into three equal portions. Using the roller, take the first portion of dough, flatten a bit and roll with the pin 5 or 6 times, and then turning the dough about 45 degrees repeating the same process, that is, roll again, 5 to 6 times. Keep rolling and turning in the same way, until the dough obtains a consistent thickness.. The repeating the process with the other two portions.
To make tagliatelle, roll out the dough a bit thicker, about 2 millimetre thick. Sprinkle the dough with flour and roll out very gently into a loose cylinder.
Slice the cylinder roll into 7-8 7 millimetre thick portions. Once cut, unroll the strips and transfer onto a cloth napkin or dishcloth. Between slice and slice generously sprinkle with flour so they do not sticky.
Leave the slices to cool for 30 minutes before cooking the pasta for 4-5 minutes in plenty of salted, boiling water.
Do you have a pasta machine?
Well then, also divide the ball of dough into three portions. Flatten the first piece of dough and pass through the thickest (widest) setting of the pasta machine. Dust with more flour, and repeat this process 3 or 4 times – always flouring, folding and passing through the thickest setting – until the dough is smooth and consistent in texture, even in size and no longer sticky as the flour helps in this regard.
Place the rollers of the pasta machine to the medium thickest (widest) setting, and flatten the dough again. Then, move to the last setting and skipping the thinnest setting and pass the dough once. Cut each sheet of dough in half.
Finally, add the tagliatelle attachment onto the machine, pass the strip through the attachment, roll the machine handle with one hand and with the other remove the pasta dough.