Saffron Pasta Dough

Basic Recipe 69


  • 250 ml Water
  • 5 g Saffron threads
  • 5 g Saffron powder
  • 500 g Italian ‘00’ pasta flour, sifted twice
  • 300 g Free-range egg yolks
  • 20 ml Olive oil
  • Salt


Place the water, saffron threads and powder into a heavy-based saucepan. Reduce to 50 ml. over a low heat. Remove from the heat and allow to cool. Pass the saffron liquid through a fine sieve into a clean bowl and press down on the saffron with the back of a spoon to extract as much colour and flavour as possible.

Place the flour with a large pinch of salt into the bowl of a food processor. Whisk the egg yolks until liquified. With the motor running, add the saffron liquid, egg yolks and the olive oil in a steady stream and continue to process until the dough comes away from the sides of the bowl. Turn out the dough onto a work surface and knead to a smooth ball of pasta for 5 minutes. Wrap the pasta in clingfilm and refrigerate for 1 hour before rolling out through a pasta machine.