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 Paella Pasta
12 large shrimp
1 6 oz can tomato sauce
8 oz chicken broth
2 tsp olive oil
half of a small onion, diced
1 bay leaf
1 TBS paprika
1 TBS dried basil
I 1/2 cups broccoli florets, roasted
salt to taste
For the Fettuccine
1 quart tomato soup
1 pint chicken broth
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.
Make the Paella Pasta:
Preheat the oven to 400°
Grease a baking pan and add the broccoli. Sprinkle with salt. Let bake for 20 minutes.
I chose fusilli as the shape for my paella pasta but any shape would be good.
To use this dough in the KitchenAid pasta press it needs to be just a little bit stiffer than it is at this point so you need to add about 1/4 cup of flour to the dough by just slowly kneading it in.
Once you have done this make walnut sized balls and set them aside.
Attache the pasta press to your mixer and start it on speed 3
Add a couple of pasta balls to the press and push them down with the provided tool.
I cut the fusilli at about an inch but I will be honest and say that some are bigger and some are smaller.
After you cut them place them on a wire rack to dry as you cut the rest.
Make the Paella Pasta:
Remove the tails from the shrimp – and the other shell if you are lucky enough to have it. Set aside.
Cut the shrimp into bit sized pieces and add to a bowl.
Sprinkle the basil and paprika over the shrimp and mix well. Set aside.
Heat a large saute pan over medium high heat.
Add the olive oil and the onion.
Cook the onion until it starts to brown – be careful to not burn it.
Add the shrimp tails and swirl in the heat. Lower the heat to medium.
Add the tomato sauce and chicken broth and bring to a boil. Lower to a simmer and add the bay leaf.
Bring a large pot of salted water to a boil.
While waiting for the water to boil remove the bay leaf and shrimp tails from the tomato broth and let is simmer gently.
Turn the heat to low and add the shrimp. Stir and let them cook. Add the roasted broccoli.
When the water reaches a boil add the fusilli and cook for about three minutes.
Remove the cooked fusilli to the pan with the tomato broth and shrimp.
Gently stir to mix in the fusilli. Let cook for two minutes.
Remove from the heat, cover and let sit for 8 minutes.
To Make the Fettuccine
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.