Saffron Tagliatelle with Spiced Butter
Hello and happy 2013! I thought about what would be my first posting for the new year and this dish rallied me back into the swing of things…it will awaken all of your senses! I kid you not, this is an absolutely scrumptious meal to make. Saffron comes from the crocus flower where each flower produces three stigmas (crimson in color), are hand-picked, and then dried. It’s the most expensive spice in the world and has been used for 4,000 years.
Serves 4
adapted from Plenty
– for the pasta –
2 teaspoon saffron threads
4 tablespoons boiling water
4 eggs
4 tablespoons olive oil
3-1/2 cups “00” pasta flour, plus extra for rolling
1 teaspoon ground turmeric
– spiced butter –
1 cup (2 sticks) butter
4 tablespoons olive oil
4 shallots, finely chopped
1 teaspoon ground ginger
1 teaspoon sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon chile flakes
1/2 teaspoon ground turmeric
1 teaspoon salt
black pepper
– pasta topping –
2/3 cup pine nuts, toasted
4 tablespoons roughly chopped mint
4 tablespoons roughly chopped parsley
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| saffron quickly colors the hot water |
Place the saffron in a small bowl with the boiling water and leave to infuse for at least 10 minutes. Then add the eggs and oil and beat to mix. Place the flour and turmeric in the bowl of a food processor and add the saffron mix. Blend until a crumbly dough is formed. You may need a little more oil or flour to adjust the dough to the required consistency – neither sticky nor very dry.
Watch this video taken by my daughter to get a glimpse of how I made the pasta.
Lightly dust work surface with flour, tip out the dough and knead into a ball. Work for a few minutes, adding more flour if you need, until it becomes silky soft. Wrap the dough in plastic wrap and chill for 30 minutes, or up to a day.
Divide the dough into two pieces. Keep one well covered. Using a rolling pin, flatten the other piece into a thin rectangle. Set the pasta machine to its widest setting and pass the dough through. Continue rolling the pasta, narrowing the setting by a notch every time, until you get to the lowest setting.
If you have a noodle attachment for the pasta machine use that to make the tagliatelle otherwise fold up the pasta sheet twice along its length, sprinkling some flour between the layers. Use a large knife to cut long strips that are 3/4 inch wide. Hang them on the back of a chair to dry for 10 minutes. Repeat with the remaining dough. Bring a large pot of salted water to a boil.
To make the spiced butter: Place the butter and oil in a frying pan and cook the shallots gently for about 10 minutes, or until they soften and the butter turns slightly brown. Now add all the spices, the salt and some pepper. Remove from the heat and keep warm. Cook the tagliatelle for 2 to 3 minutes, or until al dente. Drain and return to the saucepan. Pour the spiced butter over the pasta and stir well, then divide among four plates. Sprinkle with the pine nuts and chopped herbs and serve.
The Culinary Chase’s Note: Wow! The flavors from this dish were amazing! Even If you’re not a big fan of spice try it by using half the amount indicated and go from there. This dish is bound to have your taste buds craving a second helping. Mark from By the Glass suggested serving with a glass of white Rioja. Cheers!