Saffron Pappardelle & Shrimp

I have been experimenting with homemade pasta and am trying out different herbs and spices to see what pairs well. One of my favorite discoveries was saffron. Saffron is a flower that comes from the Saffron crocus. It has a strong, almost sage honey, smell, and taste. It is always best to use threads vs. powder. The threads add a wonderful flavor and a rich golden-yellow hue which makes it perfect for pasta.

Before you start the pasta prepare the saffron. For best results when working with saffron threads you should grind a pinch of saffron to release the flavor. Pour 2 tablespoons of hot water over it and let sit for about 30 minutes.

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Place 2 1/2 cups flour and 3/4 teaspoon salt in a food processor and pulse for 5 seconds. Whisk 3 eggs, 3 egg yolks, the saffron in the prepared water, and 1 tablespoons of water in a bowl. With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding more water a teaspoon at a time if dry. Scrape dough out onto floured work surface. Knead until smooth and no longer sticky, sprinkling lightly with flour as needed until no longer sticky, about 8 minutes. Shape into a ball. Cover with plastic wrap and let rest 45 minutes.

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Divide the dough into thirds and flatten each piece into a 3” wide rectangle.

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On a lightly dusted floured cutting board roll the dough to approx. 1/16” thick and 14” long. Cut into 3/4 – 1 inches” strips and arrange in a single layer on sheets of parchment. Let dry 20 to 30 minutes.

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Fold the strips and cut into thirds, or shorter if prefer. Roll into a ball and cover until ready to use. NOTE: If you have extra pasta it can be frozen for up to 4 months.

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Prepare the shrimp and cream sauce. Heat 1 tablespoon olive oil and 4 tablespoons of butter in a large heavy skillet over medium-high heat. When butter is melted add 1 minced shallot and 2 cloves minced garlic and cook until softened, about 2 minutes.

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Add 1 cup clam juice and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release browned bits. Lower the heat to a simmer and place 1 pound of tiger shrimp in the sauce. Stir and cook until shrimp just turns pink, about 4-5 minutes. Transfer the shrimp to a plate so you do not overcook them.

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Whish in 2 tablespoons flour, 1 teaspoon salt, 1/4 teaspoon paprika, and 1/8 teaspoon cayenne pepper. Continue to stir until the flour is well blended removing all lumps, about 2 minutes. Gradually add 1 cup heavy cream simmering on low heat until mixture thickens.

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Meanwhile, fill a large pot with 3 quarts water. Bring the water to boiling; add 1 teaspoon salt. Add the noodles a few at a time so the water does not stop boiling. Reduce the heat slightly and boil, uncovered, stirring occasionally, for 1-1/2 to 2 minutes or until the pasta is al dente. Drain the noodles in a colander, giving them a good shake to remove all the water.

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Tip: Fresh noodles can go from stiff to perfect to overcooked in a matter of seconds. Test the pasta often.

Toss the noodles and shrimp together with the sauce and heat through. Stir in some fresh thinly sliced basil for color. Sprinkle with freshly grated parmesan.

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Serve with a nice crusty bread and a Sauvignon Blanc. – Ella

Salmon Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients


Saffron Pappardelle:
• 2 1/2 cups flour
• Pinch of saffron threads
• 3 tablespoons (or more) hot water
• 3/4 teaspoon salt
• 3 eggs
• 3 egg yolks
Shrimp & Cream Sauce:
• 1 tablespoon olive oil
• 4 tablespoons butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/4 cup clam juice
• 1 pound tiger shrimp
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 1 cup heavy cream

Directions

    Saffron Pappardelle:
  1. Grind the saffron into a small bowl, cover with 2 tablespoons of hot water. Let sit for 30 minutes.
  2. Place flour and salt in food processor; pulse 5 seconds. Whisk eggs, yolks, prepared saffron (water and all) and 1 tablespoon water in a bowl. With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoonfuls if dry.
  3. Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into a ball. Cover with plastic wrap and let rest 45 minutes.
  4. Set pasta machine to widest setting. Divide the dough in half and flatten each piece into a 3” wide rectangle. Run through the machine a few times, dusting lightly with flour if sticking. Continue to run the piece through machine, adjusting tension setting down after every few passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to a lower tension setting, until strips are approx. 1/16” thick and 14” long. Return the machine to the original setting and do the same steps for the other two balls. Arrange strips in single layer on sheets of parchment.
  5. Let dry 20 to 30 minutes. Tri-fold strips and cut into 2/3” wide pappardelle. Cover with a tea towel until ready to use.
  6. Shrimp & Cream Sauce:
  7. Heat the oil and melt the butter in a large heavy skillet over medium-high heat. Add the shallots and garlic and cook until softened, about 2 minutes.
  8. Add the clam juice and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release browned bits. Lower the heat to a simmer and place the shrimp in the sauce. Stir and cook until shrimp just turns pink, about 4-5 minutes. Transfer the shrimp to a plate so you do not overcook them.
  9. Whish in the flour, salt, paprika, and cayenne. Continue to stir until the flour is well blended removing all lumps, about 2 minutes.
  10. Gradually add the cream simmering on low heat until mixture thickens.
  11. Meanwhile, fill a large pot with 3 quarts water. Bring the water to boiling; add 1 teaspoon salt.
  12. Add the noodles a few at a time so the water does not stop boiling. Reduce the heat slightly and boil, uncovered, stirring occasionally, for 1-1/2 to 2 minutes or until the pasta is al dente.
  13. Drain the noodles in a colander, giving them a good shake to remove all the water.
  14. Toss the noodles and shrimp together with the sauce.
  15. Heat through and serve immediately.

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