This saffron pasta recipe is a nice twist on a classic. The vibrant yellow and red flecks from the saffron threads make it extra pretty. I polled Instagram in this post and most comments agreed that with a simple cream, butter, or olive oil sauce would be best to let the pasta shine. I must agree. Saffron is expensive stuff, so there’s no sense in using it, then burying it! Buon appetito!
3 egg yolks
4 oz AP flour (by weight)
1/4 tsp saffron threads
1 tbsp of warm water
1. Steep the saffron in the warm water for 10 minutes.
2. In a large, shallow bowl or on a table/counter top, mound the flour and make a well in the middle. Add a pinch of salt. Pour the yolks and saffron (liquid and threads) into the divot and incorporate.
3. Knead the dough until smooth, adding more flour or water as needed. Wrap in plastic wrap and let the dough rest for 30 minutes.
4. Roll out by hand or cheat a little and use a pasta roller like me (I use this Kitchen Aid attachment). Cut into strips.
5. Bring a pot of salted water to a boil over high heat. Add the pasta and cook for two minutes.
6. Drain the noodles and add them to the sauce.