- 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.
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