An Embarrassment of Saffron

Last summer Costco announced that it would be selling a limited amount of coveted saffron  from the Castilla La Mancha region of Spain. I paced their doors for a few weeks determined not to miss the unveiling. 

Since that time, I've felt rich with saffron, GOOD saffron, THE BEST saffron, and I am often considering different uses for it.

 

I've been playing with homemade pasta for a few weeks now. Most of my attempts have not been as successful as I'd hoped. I could just feel it in my bones that this time would be different.

On a recent visit to Big John's PFI (Pacific Food Importers) in Seattle I found some "00" flour (no, not licensed to kill like Bond) Doppio zero in Italian. It's a finely-milled flour recommended for making pasta. They say all-purpose flour is a good substitute. My devotion is to "00" flour now.

 

Armed with some quality ingredients, I decided to try my hand at a Saffron Pappardelle. 

I will try to contain my over-the-top-squealing-like-a-school-girl elation but I'm just tellin' ya!

Maybe the planets were  aligned right the day I whisked my eggs and prepared to pour them into their little "00" well. I don't know. Maybe I got lucky. If so, it warrants a happy dance and a post on the blog. 

I started with a bowl. I know they say just pour your flour on the board and make a well. That hasn't impressed me. So I poured my flour into a bowl and made a well in the center. Then I sprinkled in a little kosher salt and then into the well went some of the saffron water that had cooled after the saffron had steeped out its beautiful vibrant color. Then the eggs joined the saffron water. I used a fork and slowly incorporated the liquid ingredients into the flour. The dough was sticky but held its shape. So I turned it out onto the board and began to slowly incorporate the remaining one cup of flour. Things were looking very promising at this point. 

I didn't end up using the whole cup of flour remaining. Maybe just a half cup. I didn't pay close attention to the amount of flour left in the cup. I was focused on the feel of the dough. When it no longer stuck to the tile I was kneading it on I knew it was ready. 

I cut the dough into four pieces, wrapped them in plastic wrap and refrigerated them overnight. In the morning I unwrapped a jewel-toned disk and dusted it with a little flour and proceeded to roll through the cylinders of the pasta machine.


I could have strained the saffron threads out of the water before I put them into the flour but that's just not how I roll. (HA!) I like boots over loafers, jeans over slacks, calloused hands over......wait, I'm talking about pasta aren't I? I think rustic is beautiful and I loved the way the saffron threads melted into the pasta creating unique patterns.

This dough was VERY well behaved! If it were a guest it would definitely be invited back for another visit.

And the rest is history! These jeweled ribbons were honored guests at our Sunday Dinner.

Saffron Pasta Dough

4 cups "00" flour (or all-purpose flour if you don't have a local source for "00")

4 fresh eggs, beaten

2 teaspoons kosher salt

1 generous-I-feel-rich pinch of saffron

1/4 cup water

Bring the water to a boil in a small pan and add the saffron. Allow it to steep and then cool.

Put 3 cups of flour in a bowl (or if you want to be a real Italian Momma on a board) and make a well in the center of the flour big enough to receive the saffron water and the eggs. 

Using a fork work the eggs gently and slowly into the flour. I suggest you sing while you're doing this. It requires patience and you won't likely notice you've even been patient if you're singing a song you love.

When the dough forms a sticky-ish ball turn it out onto a floured board. Keep singing that song you love while you knead in bits of the remaining cup of flour. Don't ask how long this takes but I suggest you bring another favorite song to the games. 

When the dough "feels right" you're done! What is "feels right"? Trust your instincts! It won't stick to the counter but it won't feel like a weapon either. Pliable but firm. 

I cut this ball into 4 pieces and wrapped each one individually in plastic wrap and tucked it into the refrigerator over night. 

In the morning I opened one package at a time and rolled it out on the pasta machine. Starting at #1 on the dial and rolling it out twice on each number, up to #5. I don't know what #6 is used for but I haven't reached that skill level yet. Twice through on #5 made a perfectly whisper-thin sheet of pasta. 

I cut those long sheets into lengths about 7 inches long or so and rolled them up to cut into 3/4-1 inch pieces (pictured above). 

I'm thinking anyone who wants to tackle homemade pasta knows better than to boil it in water that isn't seasoned with a hefty dose of kosher salt. 

I was busy singing and didn't pay attention to how long I cooked the pasta. Just a couple of minutes I'm sure.

Cheers!