Saffron noodles

Name: Saffron noodles
Ingredients: ½ teaspoon sea salt; 1 teaspoon white pepper, freshly ground; 3 large (61 g) eggs; 25 ml reduced Tomato Essence; ½ teaspoon saffron threads; 225 g plain flour; 50 g gluten flour

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

The following quantities are sufficient for the dishes in this book that include these noodles. However, if you want to make the noodles the feature of a meal, you will need to increase the quantities — simply multiply the ingredients as required. The following will feed three or four people as a main course.

Ingredients

25 ml reduced Tomato Essence
½ teaspoon saffron threads
225

Main course
Pasta
Vegetarian

Method

Slowly bring reduced tomato essence and saffron to a simmer to infuse, then allow to cool. Blend all ingredients in a food processor until dough forms a ball. Wrap dough in plastic film and refrigerate for 1 hour. Pass dough through pasta machine as instructed for Egg Noodles, then cut and cook as instructed.