Description
Fresh pasta is easier than you think! This vibrant saffron and turmeric tagliatelle is a showstopper.
Ingredients
Units
Scale
- 2 tsp saffron threads
- 1/4 cups (60 ml) boiling water
- 4 medium eggs
- 1/4 cups (60 ml) olive oil
- 3 1/2 cups (440 g) 00 pasta flour
- 1 tsp ground turmeric
Instructions
- 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.
- Combine Eggs and Oil: To the saffron mixture, add 4 eggs and 1/4 cup of olive oil. Whisk together until well combined.
- 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.
- Add Wet to Dry: With the food processor running, slowly pour in the saffron-egg mixture. Pulse until a crumbly dough forms.
- Bring Dough Together: Transfer the dough onto a lightly floured surface and knead by hand for 2-3 minutes until smooth and elastic. Add a few drops of water if too dry, or more flour if too sticky.
- Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- Divide the Dough: Unwrap the dough and divide it into four equal portions. Work with one portion at a time, keeping the others covered.
- Flatten and Start Rolling: On a lightly floured surface, press the dough into a rough rectangle. Set your pasta machine to the widest setting and feed the dough through. Repeat three times, folding the dough over itself in thirds each time.
- 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 until you reach the thinnest setting.
- 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 to dry for about 10 minutes.
- Boil the Water: In a large pot, bring salted water to a rolling boil.
- Cook the Tagliatelle: Add the tagliatelle to the boiling water and cook for 2-4 minutes, until al dente. Drain and serve immediately.
Notes
- For a richer saffron flavor, steep the saffron threads in warm water for at least 30 minutes before adding to the dough.
- If you don’t have a pasta machine, you can roll the dough out thinly with a rolling pin.
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Pasta Making
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 2
- Protein: 10
- Cholesterol: 150