Description
This homemade Saffron Silk Sheets pasta recipe transforms your kitchen into an artisan’s dream, offering a restaurant-quality dish perfect for cozy family dinners. It’s an accessible and satisfying way to enjoy family-friendly meals, featuring a vivid golden hue and delicate saffron aroma.
Ingredients
- 2 cups all-purpose flour
- 0.5 cup fine semolina flour
- 3–4 large fresh eggs
- 0.25 teaspoon premium saffron threads
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon fine sea salt
- 1–2 tablespoons warm water or milk, for blooming saffron
Instructions
- Bloom Saffron: Steep 0.25 teaspoon saffron threads in 2 tablespoons warm water for 10-15 minutes until the liquid deepens to an orange-red.
- Combine Dry Ingredients: On a clean work surface or in a large mixing bowl, whisk together 2 cups all-purpose flour, 0.5 cup semolina flour, and 0.5 teaspoon salt. Form a prominent well in the center.
- Add Wet Ingredients: Pour the bloomed saffron mixture, 3-4 large eggs, and 1 tablespoon olive oil into the well. Whisk the wet ingredients with a fork, gradually incorporating flour from the inner walls.
- Form Dough: Once a shaggy, cohesive dough forms and most of the flour is absorbed, use your hands to bring it completely together. Adjust with 0.5 teaspoon warm water if too dry, or a sprinkle of flour if too sticky.
- Knead Dough: Knead the dough vigorously on a lightly floured surface for 8-10 minutes until it becomes smooth, elastic, and bounces back when poked.
- Rest Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to an hour, to relax the gluten.
- Roll Pasta: Divide the dough into 3-4 manageable portions. Working with one piece at a time, flatten it slightly, pass it through a pasta machine on the widest setting, fold in thirds, and repeat 2-3 times. Gradually decrease the setting to your desired thinness (setting ‘5’ or ‘6’ for delicate sheets).
- Cut Pasta: Lay the long, thin sheets on a lightly floured surface (using semolina flour). Cut into fettuccine, tagliatelle, or pappardelle strips using a pasta cutter or sharp knife. Gently dust the cut pasta with more semolina flour and form into small nests.
- Cook or Store: Bring a large pot of generously salted water to a rolling boil. Cook fresh saffron pasta for 2-4 minutes until al dente, floating to the surface with a slight bite.
Notes
Adjust flour or liquid in small amounts during kneading if the dough is too sticky or dry. Ensure enough rest and proper kneading if the dough tears during rolling. Use plenty of semolina flour when dusting your work surface and arranging cut pasta to prevent sticking. For shortcuts, consider using a stand mixer with a dough hook or an electric pasta maker.
- Prep Time: 90 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Boiling, Kneading, Rolling
- Cuisine: Italian
Nutrition
- Serving Size: 150 g cooked pasta
- Calories: 235 calories
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 90 mg