Saffron Pasta with Butter and Parmigiano

Pasta comes in more flavors than Baskin-Robbins these days—from artichoke to chocolate. Most of these are gimmicks, lending more color than flavor. But cooks in Sardinia use saffron in a gnocchi-like pasta they call malloreddus (“little calves”) that captures the very essence of the spice.

Saffron Pasta with Butter and Parmigiano Saffron Pasta with Butter and Parmigiano
Cooks in Sardinia use saffron in a gnocchi-like pasta that captures the very essence of the spice.
Yield:

Ingredients

  • 2 cups hard wheat flour
  • Salt
  • Pinch of saffron, toasted
  • Butter
  • Parmigiano

Instructions

  1. Mix flour with a little salt and crumbled saffron into 1 cup warm water. Knead until dough is firm, adding more water if necessary.
  2. Divide dough into 10 pieces and roll into long ropes ½” wide. Cut ropes into inch-long pieces. Press each piece against a fork with your thumb. Flick pasta onto a floured surface.
  3. Bring a medium pot of salted water to a boil. Add pasta and cook until pasta rises to the top. Drain; toss with butter and parmigiano to taste.