Saffron White Wine Pasta Dough
Saffron gives the pasta a golden color and exotic fragrance. Matching it nicely with seafood. Adapted from making artisan pasta by Aliza Green.
Saffron gives the pasta a golden color and exotic fragrance. Matching it nicely with seafood. Adapted from making artisan pasta by Aliza Green.
- Carbohydrate 41.893682328481 g
- Cholesterol 139.853333333333 mg
- Fat 3.60329720784722 g
- Fiber 2.21199896893354 g
- Protein 8.99235489783768 g
- Saturated Fat 1.16752245826389 g
- Serving Size 1 1 serving(s) (75g)
- Sodium 6.37571268503289 mg
- Sugar 39.6816833595475 g
- Trans Fat 0.314842588913889 g
- Calories 246 calories
Step-by-step
- Crush saffron with dry hands.
- Soak saffron in the wine for 10 minutes.
- Place flour on a large, hard surface that has been floured.
- Mix in salt.
- Mix the egg yolks then add the saffron wine, stirring to combine.
- Make a well in the center of the flour.
- Add a little of the egg mixture to the center, using a fork to whisk the flour into the egg mixture.
- Keep adding until all is absorbed.
- Knead with hands until fully incorporated. (The dough will be sticky, so use some flour to be able to form it into a ball.)
- Flatten out a bit, cover with a damp towel to keep from drying. Or place a bowl over it.
- Rest for 30 minutes. Do NOT skip this step.
- Separate the dough into two pieces.
- Flour your work surface and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking.
- To keep the sheet from breaking, once it has reached a certain size, roll it up around the rolling pin and then invert the rolling pin; you can, as you are unrolling the sheet, gently stretch it by holding the unrolled part firm and pulling gently away with the rolling pin.
- Keep flipping and rolling until you have a sheet that's almost transparent -- as thin as a dime, or thinner (the pasta will almost double in thickness while cooking).
- Now you can either use it to make crab-filled ravioli or tortellini, for lasagna, or cut it into strips.
- Roll out the second piece and cut it as you did the first. Or use a hand-operated pasta machine that clamps to your work surface, then crank it through the rollers until it reaches the proper thinness that doesn't break up, having a smooth, intact pasta.
- Cut pasta into ribbons or make whatever shape you prefer.
- Or, if lucky enough to have a motorized machine, pour in the egg mixture and flour and let the machine do the rest.
- Fresh pasta cooks in 3-5 minutes. Be sure not to overcook.
The Golden Glow of Saffron: A Pasta Making Adventure
As a busy professional, finding time to cook can feel like searching for a needle in a haystack. But lately, I've discovered that cooking isn't just about sustenance; it's a meditative process, a way to disconnect from the whirlwind of emails and deadlines and reconnect with something truly grounding. This past weekend, I decided to embark on a culinary adventure: making saffron white wine pasta from scratch. The idea felt luxurious, almost indulgent – a welcome escape from the usual weeknight scramble.
The recipe, adapted from a treasured cookbook, promised a pasta with a delicate golden hue and a subtle, exotic fragrance. I envisioned elegant strands of pasta, artfully plated with succulent seafood, a perfect centerpiece for a relaxed Sunday supper. The thought alone was enough to banish the week's stress. The initial steps felt familiar – measuring flour, whisking eggs – but the introduction of saffron, that precious spice with its captivating aroma and intense color, elevated the process. The gentle crushing of the saffron threads between my fingers released a heady scent, instantly transporting me to a sun-drenched Mediterranean market.
The actual pasta making was surprisingly therapeutic. The initial kneading was a little challenging; the dough was a bit stickier than I anticipated, requiring a little extra flour and a lot of patience. Yet, this physical engagement, the feeling of the dough yielding under my hands, was oddly calming. As I rolled out the dough, the thinness was a marvel, the pasta sheets almost translucent. I've always been fascinated by the transformation of simple ingredients into something so elegant, so beautiful. It was a reminder that even the most intricate dishes begin with humble basics.
The final result was magnificent: a pasta dish that was both visually stunning and incredibly delicious. The subtle saffron flavor complemented the white wine beautifully, creating a unique taste that was far beyond anything I could have purchased in a store. This experience wasn’t simply about crafting a meal; it was about connecting with myself and finding joy in the process, a lesson I intend to apply to every aspect of my life. The golden hue of the pasta became a symbolic representation of the transformative power of taking time for oneself, allowing for moments of peaceful creativity amidst the chaos.
The aroma that filled the kitchen as the pasta cooked was pure magic. It was like a fragrant invitation to slow down, to savor the moment, to appreciate the simplicity of good food and the satisfaction of creating it from scratch. This pasta wasn’t just a meal; it was a meditation on the power of intentionality, a delicious reminder to embrace the small moments, and a testament to the transformative power of food. After all, isn't life a bit like making pasta – sometimes challenging, often messy, but always rewarding in the end? This golden pasta is now a part of my culinary repertoire, a little piece of sunshine I can call upon whenever I need a moment of calm.
I highly recommend trying this recipe; it’s an experience, not just a meal. And as a busy professional, I can attest that the time invested is worth every minute. The reward is a dish that speaks of care, craftsmanship, and a quiet contentment that only comes from creating something beautiful with your own hands. The golden glow of the saffron is a constant reminder to find those little golden moments in the everyday.
