Pasto Allo Zafferano Swiss Noodles With Saffron Food

HOMEMADE SAFFRON PASTA

Steps:

• Soak saffron threads in hot water for 30 minutes.
• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.

PASTO ALLO ZAFFERANO (SWISS NOODLES WITH SAFFRON)

Steps:

• Cook pork in a large skillet over medium-high heat, stirring constantly and breaking meat up into small pieces.
• Drain excess fat and return meat to pan.
• Reduce heat to medium and add salt, pepper, basil, water, and bouillon cube.
• Simmer for 5 minutes.
• Stir cornstarch and cream together.
• Bring pork mixture to a boil.
• Slowly stir in cornstarch mixture.
• Continue to cook and stir until mixture becomes thick and creamy, about 1 minute.
• Reduce heat to low and add saffron, stirring until well blended.
• Simmer, uncovered, until ready to serve.
• Prepare fettucini according to package directions. Drain well.
• Place noodles in 4 individual serving bowls.
• Ladle sauce over noodles and top with parsley and cheese.

MUSSELS IN SAFFRON BROTH (COZZE ALLO ZAFFERANO)

Steps:

• In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.
• In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes.
• Add onion and cook until it starts to soften, 4 minutes.
• Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.
• Remove the shells and divide between serving bowls, discarding any shells did not open.
• At this point, if you are a restaurant chef, you would strain the broth into a large skillet; I do not both to do this so call my broth "rustic.".
• At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes.
• Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed.
• Pour broth over mussels and serve.