by Aliwaks
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Aliwaks's Notes:
Expand10-15 threads saffron Ask a question about this ingredient
1/4 cup warm water Ask a question about this ingredient
2 best freshest eggs Ask a question about this ingredient
2 cups "00" flour Ask a question about this ingredient
1 Pinch fine salt Ask a question about this ingredient
hadnfull or so of semolina flour or if you have to, all purpose Ask a question about this ingredient
Soak saffron threads in 2 tablespoons of hot water.
Ask a question about this stepPut flour on clean surface or in a very large bowl. Lacking clean surfaces (I have naughty cats), well surfaces in general (no counter space), I use a HUGE stainless steel mixing bowl.
Ask a question about this stepMake a little well in the center of the flour, it should look sort of like flat wide volcano.
Ask a question about this stepWhisk the saffron water and salt into the eggs.
Ask a question about this stepPour the eggs in to the well in the center and start mixing around with your index and middle finger, slowing pulling in the flour from the sides of the walls. Letting it collapse into itself slowly. If it is too stiff , you can add dribbles of warm water till it all comes together.
Ask a question about this stepOnce it has come together, knead gently but firmly, you'll feel the gluten come together as you work the dough, it will become smooth and shiny and more elastic (I love that part).
Ask a question about this stepShape into a disk and refridgerate for an hour.
Ask a question about this stepRemove dough from fridge cut into 8 quarters with a plastic pastry cutter or really whatever you have, if you have someone helping you on a long table you can cut it in fourths. I have a strange dance and drape thing I have to do rolling out the dough.
Ask a question about this stepSet pasta roller on 1. Roll out 1 section, fold it in thirds, roll it out again, fold it in thirds roll it out again. Now set to 2, and roll it out, then move to 3... keep going until you get to 7.
Ask a question about this stepIf you have the attachment that makes fettuchine, cut the pasta after it's gone through 7. If you don't you can lay the pasta sheets out on a parchment & semolina covered sheet tray and cut them yourself with a sharp knife. If you like things to be perfect you can use a ruler as a guide, they should be about 8 inches long.
Ask a question about this stepCover each layer with parchment paper to keep them from drying out too much.
Ask a question about this stepBefore boiling give the pasta a bit of a "juzdge" to make sure the don't stick together.
Ask a question about this step3 or 4 cloves garlic Ask a question about this ingredient
10 threads saffron soaked in hot water (optional) Ask a question about this ingredient
1 cup chicken or vegetable stock Ask a question about this ingredient
1 tablespoon lemon zest Ask a question about this ingredient
1/4 cup white wine Ask a question about this ingredient
squeeze fresh lemon Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
pinch red pepper flakes Ask a question about this ingredient
2 cups assorted summer squashes, julienned Ask a question about this ingredient
6-7 squash blossoms Ask a question about this ingredient
1 tablespoon fresh basil (purple if you can find it) Ask a question about this ingredient
handful pecorino cheese Ask a question about this ingredient
1 tablespoon fresh mint Ask a question about this ingredient
nasturtiums if you can find them Ask a question about this ingredient
Put on a pot of heavily salted water for pasta.
Ask a question about this stepSlice garlic and sweat in olive oil till just translucent. DON'T let it brown. Add half the lemon zest, the chicken stock, wine and saffron and let it reduce by half. If you'll like this on the spicy side add red pepper flakes now, otherwise save to garnish at the end or leave out altogether.
Ask a question about this stepWhile sauce is reducing, julienne the squash blossoms reserving 1 for garnish, you don't want them to sit very long cut or they will wilt too quickly. Taste and season remembering that you will be adding salt via the pasta water and cheese.
Ask a question about this stepOnce sauce has reduced add blossoms and squash to sauce, stir around, keeping flame low, cover and drop pasta in to boiling water.
Ask a question about this stepDrop pasta and give it a good stir, should take no more than 3-4 minutes until its done. Remove and reserve a ladleful of water before draining pasta.
Ask a question about this stepAdd pasta to sauce and stir until completely coated. Add the pasta water, plus 2 tablespoons of cheese, plus the reserved uncut blossom. Heat and let cook another 2 minutes so the pasta has the opportunity to absorb the sauce.
Ask a question about this stepRemove from heat, add fresh herbs and remaining cheese, a bit of of fresh ground pepper and toss well. Find the whole squash blossom and put it on top. Additional garnishes: edible flowers and purple basil if you have them.
Ask a question about this stepGives it a mild saffron flavor and nice yellow color. Though I used really really vibrantly yolked eggs last time I made this, so my pasta was quite yellow. Have to make another this week to makes sure I've got it right.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
What does the saffron do to the taste of the pasta?