How to Make Homemade Fresh Saffron Tagliatelle

Spending an afternoon making sheets of fresh saffron pasta is incredibly rewarding and the end result as delicious as it is pretty. 

I love this saffron tagliatelle recipe for the gorgeous golden color and the subtle, earthy flavor of saffron. It’s a beautiful pasta that pairs well with just about any sauce, from a buttery garlic sauce to something creamy or herby.

The process of making pasta from scratch is actually quite therapeutic. Kneading the dough, rolling it out, and cutting it into tagliatelle strips becomes second nature once you get the hang of it. Laminating the dough—folding it over and rolling it out several times—gives the pasta a better structure, so it holds its shape well when you cook it. I also recommend using 00 flour, which is finer than all-purpose and creates a nice, smooth texture.

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A few tips make all the difference. Let the dough rest after kneading so it rolls out more easily and doesn’t spring back. When rolling, start with the thickest setting on your pasta machine and gradually work down to the thinnest setting, so you get a nice, even sheet. Dust the dough lightly with flour before cutting so it doesn’t stick together. Fresh pasta cooks fast, usually just 2-4 minutes, so keep an eye on it to avoid overcooking. Once it’s ready, toss it with your favorite sauce and enjoy!

How to Make Homemade Fresh Saffron Tagliatelle

1. Infuse the Saffron

• Prepare the Saffron Infusion: In a medium bowl, add 2 teaspoons of saffron threads and pour in 1/4 cup of boiling water. Let the saffron infuse for at least 10 minutes. This will release both color and flavor from the saffron, which will be incorporated into the pasta dough.

2. Mix the Wet Ingredients

• Combine Eggs and Oil: To the saffron mixture, add the 4 eggs and 1/4 cup of olive oil. Whisk together until the mixture is well combined. This saffron-egg-oil mixture will add both color and flavor to your pasta dough.

3. Prepare the Flour Mixture

• Combine Dry Ingredients: In a food processor, add 3 1/2 cups of 00 pasta flour and 1 teaspoon of ground turmeric. Pulse a few times to distribute the turmeric evenly throughout the flour. The turmeric adds an additional layer of color and a hint of earthiness.

4. Form the Dough

• Add Wet to Dry: With the food processor running, slowly pour in the saffron-egg mixture. Pulse until a crumbly dough forms. The dough should just start to come together but may still look slightly dry or crumbly.

5. Knead the Dough

• Bring Dough Together: Transfer the dough onto a lightly floured surface and knead by hand. Continue kneading for 2-3 minutes until the dough becomes smooth and elastic. If it’s too dry, add a few drops of water; if it’s too sticky, add a bit more flour.
• Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. Resting allows the gluten to relax, making the dough easier to roll.

6. Roll Out the Dough

• Divide the Dough: After resting, unwrap the dough and divide it into four equal portions. Work with one portion at a time, keeping the others covered to prevent drying.
• Flatten and Start Rolling: On a lightly floured surface, use your hands to press the dough into a rough rectangle. Set your pasta machine to the widest setting and feed the dough through. Repeat this three times, folding the dough over itself in thirds each time to laminate it (this step strengthens the dough and adds texture).

7. Thin the Dough

• Increase Settings Gradually: Adjust the pasta machine to the next setting and pass the dough through without folding. Continue increasing the setting one notch at a time, rolling the dough thinner with each pass, until you reach the thinnest setting. Aim for a thickness where the dough is almost translucent.

8. Shape the Tagliatelle

• Cut into Strips: Lay the thin dough sheet on a lightly floured surface. Use a sharp knife to cut it into 3/4-inch-wide strips. Lightly flour the strips and fold or hang them over a rack or the back of a chair to dry for about 10 minutes.

9. Cook the Pasta

• Boil the Water: In a large pot, bring salted water to a rolling boil. The water should be as salty as the sea to properly season the pasta.
• Cook the Tagliatelle: Add the tagliatelle to the boiling water and cook for 2-4 minutes, until al dente. Fresh pasta cooks quickly, so keep a close eye on it. Drain and serve immediately with your favorite sauce.

Recipe Notes

• Resting the Dough: Resting allows the dough’s gluten to relax, which makes it easier to roll and less prone to shrinking.
• Cooking Fresh Pasta: Fresh pasta cooks much faster than dried pasta. Test a strand early to avoid overcooking.
• Storage: You can freeze cut tagliatelle on a baking sheet before transferring it to an airtight container. Cook directly from frozen.

Homemade Fresh Saffron Tagliatelle

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5 from 7 reviews

• Author: Vicky Cassidy
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Making homemade tagliatelle is simpler than it seems. This fresh pasta recipe use saffron and turmeric to give it a beautiful golden color and a warm flavor.

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Ingredients

Units USM Scale 1x2x3x

2 tsp saffron threads

1/4 cup (60ml) boiling water

4 medium eggs

1/4 cup (60ml) olive oil

3 1/2 cups (440g) 00 pasta flour, plus more for rolling

1 tsp ground turmeric

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Instructions

1. Infuse the Saffron

• Prepare the Saffron Infusion: In a medium bowl, add 2 teaspoons of saffron threads and pour in 1/4 cup of boiling water. Let the saffron infuse for at least 10 minutes. This will release both color and flavor from the saffron, which will be incorporated into the pasta dough.

2. Mix the Wet Ingredients

• Combine Eggs and Oil: To the saffron mixture, add the 4 eggs and 1/4 cup of olive oil. Whisk together until the mixture is well combined. This saffron-egg-oil mixture will add both color and flavor to your pasta dough.

3. Prepare the Flour Mixture

• Combine Dry Ingredients: In a food processor, add 3 1/2 cups of 00 pasta flour and 1 teaspoon of ground turmeric. Pulse a few times to distribute the turmeric evenly throughout the flour. The turmeric adds an additional layer of color and a hint of earthiness.

4. Form the Dough

• Add Wet to Dry: With the food processor running, slowly pour in the saffron-egg mixture. Pulse until a crumbly dough forms. The dough should just start to come together but may still look slightly dry or crumbly.

5. Knead the Dough

• Bring Dough Together: Transfer the dough onto a lightly floured surface and knead by hand. Continue kneading for 2-3 minutes until the dough becomes smooth and elastic. If it’s too dry, add a few drops of water; if it’s too sticky, add a bit more flour.
• Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. Resting allows the gluten to relax, making the dough easier to roll.

6. Roll Out the Dough

• Divide the Dough: After resting, unwrap the dough and divide it into four equal portions. Work with one portion at a time, keeping the others covered to prevent drying.
• Flatten and Start Rolling: On a lightly floured surface, use your hands to press the dough into a rough rectangle. Set your pasta machine to the widest setting and feed the dough through. Repeat this three times, folding the dough over itself in thirds each time to laminate it (this step strengthens the dough and adds texture).

7. Thin the Dough

• Increase Settings Gradually: Adjust the pasta machine to the next setting and pass the dough through without folding. Continue increasing the setting one notch at a time, rolling the dough thinner with each pass, until you reach the thinnest setting. Aim for a thickness where the dough is almost translucent.

8. Shape the Tagliatelle

• Cut into Strips: Lay the thin dough sheet on a lightly floured surface. Use a sharp knife to cut it into 3/4-inch-wide strips. Lightly flour the strips and fold or hang them over a rack or the back of a chair to dry for about 10 minutes.

9. Cook the Pasta

• Boil the Water: In a large pot, bring salted water to a rolling boil. The water should be as salty as the sea to properly season the pasta.
• Cook the Tagliatelle: Add the tagliatelle to the boiling water and cook for 2-4 minutes, until al dente. Fresh pasta cooks quickly, so keep a close eye on it. Drain and serve immediately with your favorite sauce.

Notes

Resting the Dough: Resting allows the dough’s gluten to relax, which makes it easier to roll and less prone to shrinking.

Cooking Fresh Pasta: Fresh pasta cooks much faster than dried pasta. Test a strand early to avoid overcooking.

Storage: You can freeze cut tagliatelle on a baking sheet before transferring it to an airtight container. Cook directly from frozen.

• Prep Time: 55 mins
• Cook Time: 5 mins
• Category: Main
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 1g
• Sodium: 40mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6.5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 100mg