- 500g OO flour
- 5g saffron threads
- 5g saffron powder
- 250ml water
- 300g egg yolks
- 20ml olive oil
safron pasta
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
Ingredients
Method
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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
