Fresh Pasta – Adapted from Angela Hartnett

This makes enough pasta for a meal for 4.

  • Pinch of saffron strands
  • 325g ’00′ pasta flour, plus extra for dusting
  • 2 tsp olive oil
  • 2 large eggs, plus 4 large egg yolks

Place the saffron in a cup with 1 tablespoon boiling water. Set aside for 15 minutes to infuse. Angela’s tip: the saffron water gives the pasta a lovely yellow colour, rather than flavour. The longer you leave it to infuse, the stronger the colour – we let it infuse overnight. So food colouring is just as good then!

Put the flour, a good pinch of salt and olive oil into a food processor, then strain in the saffron water. Beat the whole eggs with 3 of the yolks in a bowl, add to the processor and mix until it begins to bind together. When it looks like breadcrumbs, feel the mixture – it should feel slightly sticky.

Tip the dough onto a lightly floured surface, gather it into a ball and knead with the heel of your hand for a few minutes, until smooth and elastic. Wrap in cling film and rest in the fridge for at least 1 hour.


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