Homemade Pasta with Saffron Sauce

Mix the ingredients for the dough in a mixer until smooth. Rest the dough in the refrigerator for at least half an hour. Sauté coarsely chopped onion in moderately hot oil until translucent. Add turmeric, saffron, salt, pepper and soup cubes. Pour in cream and milk, simmer for about 20 minutes on low heat. Blend very finely in a stand mixer. Pour back into frying pan and keep hot (do not make).

Put blanched fish fillets or possibly broccoli roses into the very hot but not boiling sauce for about 5 min, season vigorously with salt and freshly ground pepper.

Cut pasta dough into quarters, roll out 1/4 at a time between parchment paper in an oblong shape (about 1cm thick), then prepare into tagliatelle or possibly spaghetti in a pasta machine at speed 5 or possibly 4, 5 and place into boiling salted water on the spot (cooking time 2-3 min).

Drain the pasta, perhaps adding a little olive oil or butter, salt and freshly ground pepper to taste. Arrange the pasta on a platter or plates and pour the sauce over it.

by : : Julia Cencig, actress

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