SAFFRON TAGLIATELLE

❚ 3 1⁄3 cups (400 g) tipo “00” flour

❚ 4 large eggs

❚ 2 tsp saffron threads, soaked in 1 tbsp warm water

❚ 1/2 tsp ground saffron powder (see note)

❚ Rice flour, for dusting (see note)

1. mound the “00” flour on a work surface. make a well in the centre of the flour and add the eggs. using a fork, beat the eggs gently together. Slowly incorporate the flour, starting with the inner sides of the well.

2. When the dough begins to come together, add the saffron water and powder and start kneading using the palms of your hands with a back and forth motion. use a dough scraper to scrape off any stray bits around the pasta to tidy your work surface, as dried-out dough will interfere with your pasta. The dough is ready when it is elastic and the surface gently “comes back to you” when pressed, 15 to 30 minutes.

3. Place the dough in a large bowl and cover with a lid, a cotton cloth or a plate. Set aside in the coolest part of your kitchen for 1 hour. (you can also prepare the dough the day before, wrap in plastic wrap and refrigerate. before rolling, bring it back to room temperature.)

4. When ready to roll out the dough, dust a work surface and rolling pin lightly with rice flour. Cut off a piece of dough (the equivalent of a handful), press with the palm of your hand onto the work surface and roll out with the rolling pin, about 1/2 inch / 1.25 cm thick. Set a pasta machine to its thickest setting and roll the pasta dough through it. Switch the pasta machine to the next thinnest setting and roll the pasta dough through again. Continue switching the settings lower and lower, until you get a thin and perfectly smooth sheet of pasta. repeat with the remaining dough.

5. dust a baking sheet with rice flour. Place one of the pasta sheets on the work surface. Cut the sheet to your preferred length (16 to 20 inches/40 to 50 cm is about right), then dust lightly with flour and pass through the pasta machine using the tagliatelle attachment. Place loosely gathered bundles of tagliatelle on the prepared baking sheet. repeat the process for the remaining pasta dough. At this stage, the pasta can be covered with plastic wrap and stored in the fridge for up to 24 hours. you can also freeze individual portions for up to 3 months, making sure they are well wrapped.

Serves: 4 to 6

Notes: We call for both saffron threads and powder because the powder helps provide that extra pop of vibrant yellow colour to the dough. If you can’t find powder, use a few extra threads.

Why rice flour? It’s a light, glutenfree flour that’s silky smooth; it won’t thicken the water when you cook the pasta and will prevent sticking.