Here’s how to make Saffron and Coriander pasta at home.
Ingredients for Homemade Saffron and Coriander Pasta
- 1 cup all-purpose flour
- 1 cup semolina flour
- 3 eggs
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/4 tsp ground black pepper
- 1/2 tsp cumin
- 1 tbsp saffron, finely chopped
- 1/4 cup fresh coriander, finely chopped
How to Make Pasta at Home
- In a bowl, add the semolina and all-purpose flour, chopped coriander, salt, cumin and ground black pepper. Sift the dry mixture onto a large, hard and clean surface and add the chopped saffron threads. Make sure to distribute them as evenly as possible. Form a circular mound with the sifted flour while making room for a “well” in the centre. Crack the eggs into the “well” and also add the olive oil. Using a fork, whisk the eggs lightly as you gradually draw the flour into the centre with fingertip strokes. Make sure the egg mixture doesn’t run out of the “well.”
- Once the flour and eggs combine, start kneading with your bare hands until the pasta dough is smooth and has a smooth consistency. This usually takes up to 10 minutes. At this point, you need to check whether the dough has the right consistency. To do so, press a dry finger into it. If it comes out clean without sticking, your kneading job is complete. However, if the dough is still sticky, knead in a little more flour.
- Wrap the pasta dough in plastic wrap and allow it to rest for 1 hour at room temperature. This helps the dough become more pliable. You can also refrigerate the dough for up to a day if you’re running low on time. Once the resting period is over, divide the dough into four equally sized portions.
- Flour a hard, clean surface. Using a rolling pin, roll each portion of dough out. Remember to roll each one out as thinly as possible as the dough will plumb up once cooked. Allow the pasta dough sheets to dry for about 15 minutes. Then, fold the dough into a flat, wide roll and cut into strips depending on how thick you want the pasta to be.
- At this point, you can either cook the pasta on the spot. This usually takes 3-4 minutes. But, if you don’t want to eat it right away, you can freeze it. Just make sure you store them in the form of loose nests, so they don’t turn into a big pasta dumpling lump.