safron pasta

mark fletcher

mark fletcher

31st March 2011

safron pasta

place the ater and saffrons in a pan and reuce to 50ml cool then add the eggyolks and oil


  • 500g OO flour
  • 5g saffron threads
  • 5g saffron powder
  • 250ml water
  • 300g egg yolks
  • 20ml olive oil


place the ater and saffrons in a pan and reuce to 50ml cool then add the eggyolks and oil
pulse the flour ina robo with a pinch of salt then add the eggy saffron liquid
keep mixing until the dough is formed then knead. clingfilm and chill for 30mins until required.

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