More Great Recipes: Main Dish | Pasta

Saffron Pasta with Butter and Parmigiano


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Serves | Prep Time | Cook Time

Ingredients

2 cups hard wheat flour
Salt
Pinch of saffron, toasted
Butter
Parmigiano


From Saveur magazine.



SERVES 2


Pasta comes in more flavors than Baskin-Robbins these days—from artichoke to chocolate. Most of these are gimmicks, lending more color than flavor. But cooks in Sardinia use saffron in a gnocchi-like pasta they call malloreddus ("little calves") that captures the very essence of the spice.


2 cups hard wheat flour


Salt


Pinch of saffron, toasted


Butter


Parmigiano


1. Mix flour with a little salt and crumbled saffron into 1 cup warm water. Knead until dough is firm, adding more water if necessary.


2. Divide dough into 10 pieces and roll into long ropes 1⁄2" wide. Cut ropes into inch-long pieces. Press each piece against a fork with your thumb. Flick pasta onto a floured surface.


3. Bring a medium pot of salted water to a boil. Add pasta and cook until pasta rises to the top. Drain; toss with butter and parmigiano to taste.


Pairs Well With


Notes

Pasta comes in more flavors than Baskin-Robbins these days—from artichoke to chocolate. Most of these are gimmicks, lending more color than flavor. But cooks in Sardinia use saffron in a gnocchi-like pasta they call malloreddus ("little calves") that captures the very essence of the spice.

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