Saffron Pasta Blossom
A stunning handmade pasta dish where delicate sheets of saffron-infused pasta are formed into elegant flower shapes and served with a light butter sag...
4 servings
Italian Cuisine
🟠Advanced★★★★☆
May 30, 2025
24 views
Ingredients
🥩
3 whole
large eggs
🥩
1/2 cup
Parmigiano-Reggiano
freshly grated
🥩
2 whole
egg yolks
🌾
2 cups
00 flour
plus extra for dusting
🌶️
12 whole
fresh sage leaves
🥛
6 tablespoons
unsalted butter
🥬
1/4 teaspoon
black pepper
freshly ground
💧
2 tablespoons
warm water
🌶️
1 teaspoon
sea salt
📦
1 pinch
saffron threads
about 15-20 threads
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Steep saffron threads in warm water for 15 minutes until the liquid develops a deep golden color. This process releases the saffron's essential oils and signature flavor compounds.
Step 2
Create a flour well on a clean work surface using the 00 flour. Add large eggs, egg yolks, and the saffron-infused water to the center. Using a fork, gradually incorporate the flour while maintaining the well's structure.
Step 3
Once the dough becomes too thick to mix with a fork, begin kneading by hand for 8-10 minutes until smooth and elastic. The dough should spring back when pressed and have a slight sheen.
Step 4
Wrap the dough tightly in plastic wrap and let rest at room temperature for 30 minutes to allow the gluten to relax, making it easier to roll.
Step 5
Divide the dough into 4 portions. Working with one portion at a time, roll through a pasta machine, starting at the widest setting and gradually decreasing to the second-thinnest setting. The sheets should be translucent and uniform.
Step 6
Cut the pasta sheets into 4-inch squares. Layer three squares slightly offset from each other, brushing each layer lightly with water to help them stick. Pinch the center to form a flower shape, then gently pull the corners outward to create petals.
Step 7
Bring a large pot of generously salted water to a gentle boil. Meanwhile, in a large skillet, melt unsalted butter over medium heat until it begins to foam. Add fresh sage leaves and cook until the butter develops a nutty aroma and golden color.
Step 8
Carefully lower pasta blossoms into the boiling water and cook for 2-3 minutes until they float and are tender but still have some bite (al dente).
Step 9
Using a slotted spoon, transfer the pasta blossoms to serving plates. Drizzle with the sage butter sauce, sprinkle with Parmigiano-Reggiano, and finish with freshly ground black pepper.
✨Chef's Tips
- ★When rolling pasta dough, maintain even pressure and keep the sheet's width consistent. If the dough feels sticky, dust very lightly with flour, but avoid excess as it can make the pasta tough.
- ★The pasta blossom shape requires precise moisture control - too wet and the layers will slip, too dry and they won't stick. Test one flower first to perfect your technique before forming the rest.
- ★For the sage butter sauce, watch for the milk solids to turn golden brown but not dark brown. This is the difference between nutty perfection and bitter disappointment. The butter should smell toasted and nutty.
- ★Make the pasta blossoms ahead of time and freeze them on a parchment-lined sheet pan. Once frozen, transfer to a container. Cook directly from frozen, adding 1 minute to the cooking time.
pastasaffronhandmade pastafine diningvegetariandinnerspecial occasion