Saffron Pasta Recipes: Paella Pasta and Saffron Fettuccine

saffron fettucine



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 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


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.
  • Top with the cheese and pine nuts.

Keywords: pasta, homemade pasta, saffron, saffron pasta, paella