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Saffron Pasta Dough
Saffron Pasta Dough

Before you jump to Saffron Pasta Dough recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.

We all know that having healthy meals can help us really feel better within our bodies. Increasing our consumption of sensible foods while lowering the intake of unhealthy ones contributes to a more balanced feeling. A piece of pizza will not make you feel as healthy as consuming a fresh green salad. This is often a problem, nevertheless, in terms of eating between snacks. Shopping for snack foods can be a difficult task because you have a great number of options. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack food.

Yogurt can be a snack a lot of people take for granted. In fact, many people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You cannot beat yogurt when it comes to a wholesome snack though. It is a protein-rich resource of healthy nutritional vitamins. Yogurt is typically eaten to help maintain the digestive system considering that it is so easily digestible by many people. Fast hint: choose unsweetened yogurt and add in walnuts or flaxseeds. This decreases your sugar absorption without lowering the taste of your snack.

You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy way of life can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to saffron pasta dough recipe. To make saffron pasta dough you only need 6 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Saffron Pasta Dough:
  1. Take 3 eggs
  2. You need 2 cups flour
  3. Provide 3/4 cup white wine
  4. Prepare 1 pinch saffron threads
  5. Use 1 pinch salt
  6. You need 1 Tbsp olive oil (optional)
Instructions to make Saffron Pasta Dough:
  1. In a small sauce pan, combine saffron and wine. Bring to boil over medium heat and reduce by half. Remove and let cool.
  2. Pile flour and salt on a working surface. Dig a will in the flour big enough to fit all the eggs.
  3. Add remaining ingredients to the well. Using two fingers, stir the eggs & wine reduction, incorporating a little flour at a time until it is mixed in and a dough forms.
  4. Knead 7-10 min. until the dough is uniform in color and springs back when poked with a finger.
  5. Roll out the dough with a pasta roller or rolling pin, until it is thin enough that you can just see the grain of the counter or color of your hand through it. Cut into desired thickness.
  6. Dust with flour and let dry out a few minute on the counter if cooking right away. If storing for later, let dry out longer or freeze.
  7. Cook in boiling water for 2-4 minutes, depending on thickness.
  8. With pasta roller: start on highest setting and roll dough through 3-4 times, folding over each time. After that, pass dough though without folding, gradually turning down the setting one by one until desired thickness (maybe 1-2?). Dust with flour between each roll or two so it doesn't stick.

Add more water, in increments of one tablespoon if this does not happen within a minute or so. Place flour on large hard surface that has been floured. Add salt, Add saffron threads, evenly distributing. Add one egg at a time, using a fork to whisk the flour into egg mixture. Brush the pasta circles to the edges with an egg wash (egg yolk with a little water).

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