Delicious Saffron White Wine Pasta Dough Recipe
Welcome to my saffron white wine pasta dough recipe – a pasta lover’s delight! I am excited to share this recipe with you, and I promise that it will become one of your go-to recipes for homemade pasta dough. This recipe has been perfected over time, so trust me when I say that the results are worth it.
The combination of saffron threads and white wine in this pasta dough recipe gives a rich flavor and an elegant golden hue that will elevate any dish. Making homemade pasta might seem intimidating, but with this easy-to-follow recipe, you can make fresh pasta from scratch with confidence.
Whether you are making classic spaghetti, ravioli or tagliatelle, this saffron-infused pasta dough will enhance the taste and impress your guests. Plus, homemade pasta always tastes better than store-bought ones. Trust me; once you try it, you will never look back.
So let’s get started on this journey of making homemade saffron white wine pasta dough that even Gordon Ramsay would approve of!
Why You’ll Love This Recipe
If you’re a pasta lover looking to try something new, this saffron white wine pasta dough recipe is a must-try! This easy-to-make homemade pasta dough recipe adds a creative twist to your traditional pasta recipes. Here’s why you’ll love it:
1. Simple Ingredients: The ingredient list is quite simple, and most of them may already be in your pantry. The recipe requires only five ingredients, including flour, large eggs, saffron threads, white wine, and salt.
2. Unique Flavor Profile: Saffron white wine pasta dough offers a unique flavor profile that’s sure to tantalize your taste buds. With the additional pinch of saffron threads and 1/4 cup of dry white wine in the dough recipe, the flavors are elegant yet subtle.
3. Versatility: This homemade saffron pasta dough makes much more than just spaghetti with red sauce. Use the dough for ravioli, tagliatelle, or linguine and pair it with shrimp, cod or sausage. The pairing options are endless!
4. Easy to Make: Making fresh pasta may seem daunting at first, but this recipe is relatively easy to make – even for beginners! After a few tries at making this pasta dough, you’ll be able to nail it without breaking a sweat.
5. Gordon Ramsey approves it!: If you’re still not convinced (or just looking for added validation), let it be known that famous chef Gordon Ramsey has also made his Lobster Ravioli with Saffron Cream Sauce using this type of basic pasta recipe and claims it to be one of the best-flavored pastas he has ever had!
Try out this Safron White Wine Pasta Dough Recipe today and experience the unforgettable burst of flavors with this easy-to-make yet versatile dish!
Ingredient List
Ingredients:
- 1 1/2 cups (180g) all-purpose flour
- 3/4 cup (90g) semolina flour
- A pinch of saffron threads
- 2 teaspoons (10ml) hot water
- 1/4 cup (60ml) dry white wine
- 1 large egg and 2 large egg yolks, room temperature
- 2 tablespoons (30ml) olive oil
- 1 pinch of salt
Note: This recipe for homemade saffron white wine pasta dough yields approximately 1 pound of fresh pasta.
Tools:
- A food processor or mixing bowl with a fork and your hands
- A small bowl to soak the saffron threads in the hot water.
The Recipe How-To
Now that we have all our ingredients ready, let’s get started with making the saffron white wine pasta dough. For this recipe, we will be using a food processor to mix and knead our dough.
Step 1: Prepare Saffron
Begin by preparing the saffron. Take a small bowl and place 2 teaspoons of saffron threads in it. Pour 180ml of boiling water over it and let it steep for about 10 minutes until the water turns a bright yellow color.
Step 2: Make the Dough
In the bowl of your food processor, add 2 cups of all-purpose flour, 1/2 cup of semolina flour, and a pinch of saffron threads. Pulse a few times to mix.
Once mixed, add in the 2 large eggs, 1/4 cup of olive oil, and the saffron water that you prepared earlier. Run the food processor until dough forms.
If the dough is too dry or crumbly, add more water, one tablespoon at a time. If the dough is too wet, add more flour, one tablespoon at a time.
Step 3: Kneading the Dough
Once the dough is formed, take it out of your food processor bowl and knead it on a lightly floured work surface for about 5-10 minutes until it becomes soft, smooth and uniform.
Step 4: Resting Time
Form the dough into a ball shape and wrap it in plastic wrap. Let it rest for at least 30 minutes up to an hour in the refrigerator. This resting stage allows gluten in the dough to relax – making it easier to roll out thinly without tearing.
Step 5: Rolling Out The Pasta Dough
After resting, remove the dough from the plastic wrap and cut it into quarters so that it is easier to work with.
Using a pasta machine or rolling pin, roll out each quarter of dough to your desired thickness. If using a pasta machine, start at the widest setting and continue on to narrower settings until it’s the desired thickness.
Step 6: Cutting The Dough
Once you have rolled out the dough to your liking, you can now cut it into whatever shape you desire. Try making saffron tagliatelle or ravioli saffron cream that works well with this recipe.
Now that you have learned how to make homemade saffron white wine pasta dough, let your creativity run wild! This dough recipe is great for making different types of pasta – from basic spaghetti to lobster ravioli in saffron cream sauce.
Substitutions and Variations
As with any recipe, it’s always fun to experiment and add a personal touch. There are many ways to switch up this saffron white wine pasta dough recipe, whether you want to adjust for dietary restrictions or simply try something new. Here are some of my favorite substitutions and variations:
– Gluten-free: To make this pasta dough gluten-free, replace the all-purpose flour with a gluten-free flour blend in the same measurement. I recommend using a blend that contains xanthan gum.
– Vegan: For a vegan version, swap out the eggs for 1/2 cup of silken tofu blended with 1 tablespoon of olive oil. You can also use vegetable broth instead of white wine.
– Saffron alternatives: If you don’t have saffron threads on hand, you can substitute ground turmeric for color or yellow food coloring. However, keep in mind that the flavor will not be quite the same.
– Use other liquids: While this recipe uses white wine as the liquid component, you can also try using red wine or even beer for a different flavor profile. Vegetable or chicken broth could be used as well.
– Play with shapes: Making homemade pasta is easier than it looks, and one of the fun parts is playing around with different shapes. Try making saffron tagliatelle or spaghetti, or get creative and shape the dough into ravioli or even dumplings.
– Add meat or seafood: This saffron white wine pasta dough goes well with a variety of meats and seafoods. Try adding crumbled sausage to the sauce, grilled cod on top of the finished dish or serving it alongside lamb for an elevated flavor experience.
No matter how you choose to mix things up, remember that cooking should be fun above all else! With this easy-to-make homemade pasta dough recipe as your base, there are endless possibilities for delicious additions and substitutions.
Serving and Pairing
Saffron White Wine Pasta Dough Recipe is a versatile and flavorful pasta dish that could be served in different ways. You can top it with classic homemade tomato sauce or cheesy Alfredo sauce, or toss it with some olive oil, garlic, and parmesan cheese for a simple yet delicious meal.
One of the best pairings for Saffron White Wine Pasta Dough recipe is saffron cream sauce. The hint of saffron flavor in the pasta dough harmonizes perfectly with the richness of the cream. You could also serve it with lobster ravioli saffron cream for an indulgent and luxurious dinner.
If you’d like to meat up your pasta dish, you can go for sausages, cod or lamb. These meats go well with the subtle flavors of saffron tagliatelle, and a glass of red wine will make the pairing even better.
Saffron White Wine Pasta Dough works wonders with seafood as well. Shrimp, scallops, or salmon fillet would complement the saffron pasta perfectly. Topped with a light sauce made from olive oil and white wine reduction would elevate this dish into a restaurant-quality meal.
Overall, saffron white wine pasta dough recipe is a blank canvas that could be paired with many different sauces and ingredients. It’s an easy-to-make homemade pasta that creates mouth-watering dishes whether served as spaghetti or ravioli. You’ll impress your guests, family, and even Food Network’s Gordon Ramsay would nod in approval!
Make-Ahead, Storing and Reheating
One of the best things about homemade pasta dough is that you can prepare it in advance and store it until you’re ready to cook it. Once you’ve made your saffron white wine pasta dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days before cooking.
If you want to make your pasta dough even further in advance, you can freeze it. Cut the dough into smaller portions and wrap each portion tightly in plastic wrap before placing them in a freezer-safe bag. The dough can be stored in the freezer for up to 3 months.
When you’re ready to cook your saffron white wine pasta, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before rolling it out into your desired shape.
To store freshly cooked saffron white wine pasta, toss it with a bit of olive oil to prevent sticking and place it in an airtight container in the refrigerator for up to 3 days. When reheating, simply place the pasta in a pot of boiling water for a minute or until heated through.
For optimal results, I recommend preparing the saffron cream sauce fresh. However, if needed, leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days.
With these tips for make-ahead, storing and reheating, you can enjoy restaurant-worthy saffron white wine pasta anytime!
Tips for Perfect Results
Making pasta from scratch can be intimidating, but fear not. With a little practice and some useful tips, you can achieve perfect results every time. Here are some tips that I’ve gathered from my years of making homemade pasta:
1. Don’t skimp on the kneading – Kneading the dough for at least 10 to 15 minutes will help develop the gluten in the flour, resulting in a tender and chewy pasta. You can use a stand mixer or your hands, but don’t rush this step.
2. Rest the dough – Letting the dough rest for at least 30 minutes before rolling it out will make it easier to handle and prevent it from shrinking back when you cut it into shapes.
3. Use a pasta machine – While you can certainly roll out your pasta by hand, using a pasta machine will ensure that your pasta sheets are consistent in thickness and size. If you don’t have a pasta machine, you can still achieve great results with a rolling pin, but it may take a bit more time and patience.
4. Dust with flour liberally – When rolling out your pasta dough, be sure to dust both sides of the dough with flour to prevent it from sticking to your work surface or pasta machine.
5. Boil in salted water – Salting the water generously when cooking your pasta will add flavor to your dish and help season the pasta itself.
6. Cook just until al dente – Be careful not to overcook your homemade pasta as it will become mushy and lose its toothsome bite. Test for doneness frequently to ensure that it is cooked until just al dente.
With these tips in mind, you’ll be on your way to making perfect saffron white wine pasta dough every time.
Bottom Line
In conclusion, I hope this recipe has inspired you to venture into the world of homemade saffron white wine pasta dough. The fresh taste and flavor that come from your kitchen will far exceed any boxed pasta you’ll find in the grocery store. With a little patience and practice, you can make pasta dough like a pro.
The saffron white wine pasta dough recipe is versatile enough to be paired with a wide range of ingredients and mixed up in many creative ways. Using saffron threads alongside white wine makes this recipe one of my personal favorites. Not only does it add an exotic, earthy flavor to the dish, but it also gives the pasta an alluring golden hue.
I encourage you to experiment with different sauces, herbs or spices to complement your homemade pasta. This dish goes amazingly well with lobster ravioli with saffron cream sauce, spaghetti with saffron sauce or even lamb or sausage dishes like ‘tagliatelle al ragù di salsiccia’. The sky’s the limit when it comes to exploring new combinations!
So why not give my saffron white pasta dough recipe a try and enjoy the delightfully delicious taste and quality of freshly-made pasta? If you follow the recipe steps in sequence, your noodles will turn out just fine! Enjoy cooking like Gordon Ramsay – Bon appétit!
Saffron White Wine Pasta Dough Recipe
Ingredients
- 1/2 teaspoon saffron thread
- 3/4 cup white wine
- 4 egg yolks
- 3/4 lb durum flour, if the flour is large you can run it in the food processor till fine (semolina pasta flour that had been ground very fine)
- 1/4 teaspoon salt
Instructions
- Crush saffron with dry hands. Soak saffron in the wine for 10 minutes.
- Place flour on large hard surface that has been floured. Mix in salt.
- Mix the egg then add the saffron wine stirring in to combine.
- .Make a well in center of the flour. Add a little of the egg mixture to the center using a fork to whisk the flour into egg mixture. Keep adding till all is absorbed.
- Knead with hands until fully incorporated. Dough will be sticky, so use some flour to be able to form into a ball. Flatten out a bit, cover with a damp towel to keep from drying. Or place a bowl over it.
- Rest for 30 minutes. Do NOT skip this step.
- Separate the dough into two pieces.
- Flour your work surface and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. To keep the sheet from breaking, once it has reached a certain size, roll it up around the rolling pin and then invert the rolling pin; you can, as you are unrolling the sheet, gently stretch it by holding the unrolled part firm and pulling gently away with the rolling pin. Keep on flipping and rolling till you have a sheet that's almost transparent -- as thin as a dime, or thinner, (the pasta will almost double in thickness while cooking).
- Now you can either use it to make crab filled ravioli or tortellini, for lasagna, or cut it into strips. Roll out the second piece and cut it as you did the first.
- Or.
- Use a hand operated pasta machine that clamps to your work surface, then you crank it through the rollers until it reaches the proper thinness that doesn't break up. Having a smooth, intact pasta. Cut pasta in ribbons or make whatever shape you prefer.
- Or if lucky enough to have a motorized machine pour in the egg mixture and flour and let the machine do the rest.
- Fresh pasta cooks in 3-5 minutes. be sure not to overcook.
Add Your Own Notes
Nutrition
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