Saffron Fettuccine in Tomato Broth

I was experimenting with flavored/colored pastas and I came up with a recipe for saffron pasta. Trust me, I respect this is not the cheapest way to flavor a pasta but boy did it turn out delicious. I served the saffron fettuccine in a simple tomato broth and it was a meal to remember.

Homemade pasta is a treat and adding a special spice like saffron just takes it to a whole new level.

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Saffron Fettucine

For the Saffron Pasta

• 12 oz 00 Italian Flour or Cake Flour plus more as needed
• 1 tsp salt
• 3 eggs and 1 egg yolk, at room temperature
• 1/4 tsp crushed saffron mixed with 2 TBS warm water

For the Broth

• 1 quart tomato soup
• 1 pint chicken broth

To Finish:

• 2 TBS grated Parmesan Cheese
• 2 TBS toasted Pine Nuts

Make the saffron pasta:

• Crush the saffron very finely and add to the warm water and let sit.
• Whisk the flour and salt together in a bowl and make a well in the center.
• Break the eggs into the center, add the egg yolk and stir with a fork until mixed.
• Add the saffron water.

• Slowly mix in the flour to the liquid in the center until it is all combined and you have a dough ball.
• Sprinkle some flour on your counter top and remove the dough ball and knead for about 10 minutes until the dough is smooth.
• Wrap in parchment and let sit for half an hour to rest.
• Cut the dough in half and return half to the parchment paper and refrigerate for later use.
• Cut the remaining pasta dough in quarters.
• Run it through the KitchenAid flat press attachment a few times to knead and then to #4

• Use the fettuccine cutter, dusting with flour after the pasta has been cut.
• Bring a large pot of salted water to a boil.
• While waiting for the water mix the tomato soup and chicken broth and bring to a boil.
• Lower the heat and keep warm.
• Add the pasta to the boiling water and cook for three minutes. Drain

• Place some of the pasta in a bowl and add the soup.
• Top with the cheese and pine nuts

How Was the Saffron Fettucine in Tomato Broth?

Oh. My. Word. This was one delicious meal. Homemade pasta is so good to begin with and then you add the special flavor of saffron into it and you really have it going on.

This was one dinner where we both were licking the bowl clean. The saffron was delightful with the tomato and well, homemade pasta is just heaven in a bowl.

Check back tomorrow and I will have a second recipe featuring saffron pasta.

Saffron Fettuccine in Tomato Broth

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delicious saffron flavored pasta with a homemade tomato broth

• Author: Patty @bookscookslooks.com

Ingredients

Scale 1x2x3x

For the Saffron Pasta

• 12 oz 00 Italian Flour or All Purpose Flour plus more as needed
• 1 tsp salt
• 3 eggs and 1 egg yolk, at room temperature
• 1/4 tsp crushed saffron mixed with 2 TBS warm water

For the Broth

• 1 quart tomato soup
• 1 pint chicken broth

To Finish:

• 2 TBS grated Parmesan Cheese
• 2 TBS toasted Pine Nuts

Instructions

Make the saffron pasta:

• Crush the saffron very finely and add to the warm water and let sit.
• Whisk the flour and salt together in a bowl and make a well in the center.
• Break the eggs into the center, add the egg yolk and stir with a fork until mixed.
• Add the saffron water.
• Slowly mix in the flour to the liquid in the center until it is all combined and you have a dough ball.
• Sprinkle some flour on your counter top and remove the dough ball and knead for about 10 minutes until the dough is smooth.
• Wrap in plastic and let sit for half an hour to rest.
• Cut the dough in half and return half to the plastic wrap and refrigerate for later use.
• Cut the remaining pasta dough in quarters.
• Run it through the flat press KitchenAid attachment a few times to knead and then to #4
• Use the fettuccine cutter, dusting with flour after the pasta has been cut.
• Bring a large pot of salted water to a boil.
• While waiting for the water mix the tomato soup and chicken broth and bring to a boil.
• Lower the heat and keep warm.
• Add the pasta to the boiling water and cook for three minutes.
• Place some of the pasta in a bowl and add the soup.
• Top with the cheese and pine nuts