I do what I like now. I just don’t have time for it all.
A little fun and something new in the kitchen this week, fun making saffron pappardelle one night, something new, a new grill pan and recipe, misoyaki glazed mahi-mahi another night, but first a wonderful easy pasta if you are into making your own pasta dough and since I found Chef Anne’s pappardelle recipe I can change things up a bit, this week I added saffron threads to the pasta dough recipe and sauce, another pasta night dinner worthy of company.
To begin with, saffron is expensive, but a pinch goes a long way. I got a great deal on little packets so I can splurge from time to time like adding it to pasta dough and saving the odd-shaped rags of pasta for another dish so nothing goes to waste.
I used the mixer paddle to blend the flour, salt and saffron threads then slowly added the blended eggs, oil and 2 tablespoons of water, machine knead for 2 minutes and then hand kneaded for 5 minutes. Anne’s recipe link below.
I called the pasta riches to rags Pasta, the “riches pasta”, Fresh Saffron Pappardelle with Sausage and Parmesan Curls, serves 6:
*About a pound of fresh pappardelle, cooked according to directions, fresh less time to cook than dried, you can used dry of course.
Pappardelle – Anne’s method link: