Best 3 Homemade Saffron Pasta Recipes

In the culinary world, saffron pasta stands out as a captivating dish that tantalizes taste buds with its vibrant color, alluring aroma, and delectable flavor. Often associated with special occasions and celebrations, saffron pasta has become a culinary masterpiece that showcases the true essence of Italian cuisine. Its mesmerizing golden hue, derived from the precious saffron spice, instantly captivates the eyes, while the delicate yet distinctive flavor profile leaves an unforgettable impression on the palate. Embark on a culinary journey as we delve into the secrets of creating the perfect homemade saffron pasta, exploring the intricacies of selecting the finest ingredients, mastering the art of cooking the pasta al dente, and discovering the techniques to infuse it with the vibrant flavors of saffron.

Let's cook with our recipes!

HOMEMADE SAFFRON PASTA

Homemade Saffron Pasta image

Fragrant and colorful fresh egg pasta infused with saffron. Roll out in thin sheets with or without a pasta machine, then bake directly in a lasagna with bolognese or bechamel sauce, or make tagliatelle and serve with your favorite sauce.

Provided by Alemarsi

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 4

Number Of Ingredients 5

Ingredients

1 pinch saffron threads
2 tablespoons hot water
2 ½ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

Steps:

Soak saffron threads in hot water for 30 minutes.
Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 54.8 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 1.8 g, Protein 13.7 g, SaturatedFat 1.3 g, Sodium 93.4 mg, Sugar 0.5 g

SAFFRON ALFREDO

Saffron Alfredo image

This is a base sauce for other recipes and can be modified to fit almost any white sauce recipe. It is a sauce you can freeze and use at a later time. It thickens into a paste as it cools; use only a tablespoon or two per meal that you are making. I use this sauce as a base for my shrimp diablo.

Provided by Ken Spaulding

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 2h10m

Yield 200

Number Of Ingredients 7

Ingredients

¼ cup butter
4 white onions, thinly sliced
2 tablespoons minced garlic
2 cups dry white wine (such as Chardonnay)
8 quarts heavy whipping cream
2 tablespoons saffron
1 pinch kosher salt and ground black pepper to taste

Steps:

Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes.
Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.
Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 1.2 g, Cholesterol 52.8 mg, Fat 14.3 g, Protein 0.8 g, SaturatedFat 8.9 g, Sodium 18.3 mg, Sugar 0.1 g

SAFFRON WHITE WINE PASTA DOUGH

Saffron White Wine Pasta Dough image

Saffron gives the pasta a Golden color and exotic fragrance. Matching it nice with seafood.Adapted from making artisan pasta by Aliza Green. A very good book! I made Capellini and it came out perfect.

Provided by Rita1652

Categories European

Time 48m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 teaspoon saffron thread
3/4 cup white wine
4 egg yolks
3/4 lb durum flour, if the flour is large you can run it in the food processor till fine (semolina pasta flour that had been ground very fine)
1/4 teaspoon salt

Steps:

Crush saffron with dry hands. Soak saffron in the wine for 10 minutes.
Place flour on large hard surface that has been floured. Mix in salt.
Mix the egg then add the saffron wine stirring in to combine.
.Make a well in center of the flour. Add a little of the egg mixture to the center using a fork to whisk the flour into egg mixture. Keep adding till all is absorbed.
Knead with hands until fully incorporated. Dough will be sticky, so use some flour to be able to form 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 on flipping and rolling till 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 you crank it through the rollers until it reaches the proper thinness that doesn't break up. Having a smooth, intact pasta. Cut pasta in 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.

Tips:

Choose the right saffron: Use high-quality saffron threads for the best flavor and color. Kashmiri saffron is considered to be the finest in the world.
Soak the saffron: Soaking the saffron in warm water or milk helps to release its flavor and color. Do not use boiling water, as this can damage the saffron.
Use a light hand with the saffron: A little saffron goes a long way, so use it sparingly. Too much saffron can make the pasta bitter.
Cook the pasta al dente: Cook the pasta according to the package directions, but be sure to remove it from the water before it is completely soft. This will help the pasta to absorb the saffron sauce better.
Make the sauce creamy: Use a combination of butter, cream, and Parmesan cheese to make the sauce creamy and flavorful. You can also add a splash of white wine or chicken broth for extra flavor.
Serve immediately: Saffron pasta is best served immediately after it is made. The sauce will thicken as it cools, so if you need to make it ahead of time, be sure to reheat it gently before serving.

Conclusion:

Saffron pasta is a delicious and elegant dish that is perfect for a special occasion. With its vibrant color and unique flavor, saffron is sure to impress your guests. Whether you are making a simple pasta dish with a few ingredients or a more elaborate dish with seafood or vegetables, saffron pasta is sure to be a hit. So next time you are looking for a new and exciting pasta recipe, give saffron pasta a try. You won't be disappointed!