Ingredients
1 perfect saffron pasta
Directions
Makes about 2/3 pound, 4 to 6 servings.
The rich flavor and aroma of this pasta are wonderful with fish and
shellfish in a broth, wine, or cream sauce, or with sauteed chicken.
It stands up well to sauces that have the strong flavor of olives and
acid ingredients such as wine and tomatoes. Try Saffron Pasta with
sweet peppers, garlic, and onions or leeks. Here, we shape it into
bow ties, called farfalle (''butterflies") in Italian.
2 teaspoons saffron threads, firmly packed 1 tablespoon hot water 2
cups unbleached flour 2 extra-large eggs
In a small bowl, combine the saffron and the watcr and let stand 10
minutes. If you are making the pasta by hand, add the saffron and
water to the eggs after you have beaten them lightly with a fork. If
you are making the pasta in a food processor, add the saffron water
to the work bowl aftcr you have added the eggs. Proceed according to
the directions for Egg Pasta (please see the recipe "Perfect Pasta").
After rolling the dough through the next-to-last setting on the pasta
machine, cut it into 1-by-2-inch rectangles with a fluted ravioli
cutter or knife. With your thumb and forefinger, pinch the centers of
the rectangles together to make bow ties and set them on tea towels
or a lightly floured surface.
FETA, CHIVES & PISTACHIOS W/ SAFFRON PASTA
Serves 4 to 6.
Bright and beautiful, golden bow ties are dressed with chopped chives
and pistachios. Serve them as a side dish or a light but satisfying
main course.
Water 6 ounces feta cheese, crumbled 1/3 cup roasted, shelled, and
peeled pistachios, coarsely chopped 1/3 cup chopped Chives 3
tablespoons currants, softened in hot water and drained 2 tablespoons
extra-virgin olive oil Salt 1 batch Saffron Pasta Freshly ground
black pepper
In a large pot, bring several guarts of water to a boil. Meanwhile,
place the cheese, pistachios, chives, currants, and olive oil in a
large saute pan.
When the water comes to a boil, salt it well, add the pasta, and cook
it al dente. Drain it, reserving about 1/2 cup of the cooking water.
Add the drained pasta to the saute pan along with enough of the
reservcd cooking water to make a sauce that just coats the noodles.
Season with salt and pepper and toss well. If desired, you may
drizzle the top lightly with olive oil. Serve hot.
Source: "Pasta & Herbs: A Natural Noodle Connection" by Carolyn
Dille & Susan Belsinger ** The Herb Companion -- April/May 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Paul Macgregor
Date: 05-01-96
Servings: 4 servings
Perfect Saffron Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
We are able to trace the history of `recipes` far back into the distant past, certainly as far as the ancient Egyptians, and possibly even further than that. Having said that, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the Roman chefs made use of many different herbs, including many that are still in use today such as bay, rue and asafoetida. During the next few centuries, the upper classes competed to lay on the most exotic banquets, and consequentially cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books are highly popular mostly due to better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Perfect Saffron Pasta recipe.
