Monday, June 23, 2008

Fresh Saffron Pasta

A decided on making a simple fresh pasta tonight using saffron, it will give a golden color as well flavor. Saffron needs to soak in a warm liquid to let the flavor and color steep out, very much like making a tea. Once you have this golden saffron water, you use it as the liquid in making pasta dough. Saffron is the stigma of the crocus flower and it takes about 14.000 flowers to make up a single ounce. A one ounce tin of Spanish saffron will set you back about $40-60 dollars depending on where you get it, I buy mine from a no frills Indian warehouse market in Berkley, California. Its the most expensive spice you can buy, but it will last you a long time and its good to have on hand for lots of recipes from around the world.
After rolling out the dough, I hand cut the sheets into wide ribbons and into boiling salted water. Only about a minute and its done. I made a quick saute of yellow onions, parsley, garlic, bacon and peas. Everything is carefully tossed together and its plate up time.

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