Pappardelle Pasta With Creamy Saffron Sauce

30 mins Prep Time

15 mins Cook Time

Written By

Tara Omidvar

Making homemade pasta is not only fun, but once you try it for the first time, you will understand it's ten times better than store-bought. If you've ever made homemade pasta, this herb-laminated version is not that much different. You just need to arrange the herbs (basically any herbs that you want or even edible flowers) between two sheets of pasta and put it through the pasta roller a couple of times, and you get a beautiful stained glass effect. This kind of pasta is best served with simple sauces so that the pasta can be the centre of attention.

For making this rich, creamy saffron sauce, you just need a few ingredients and it pairs beautifully with pappardelle.

Ingredients

Herb Laminated Pasta

1 cup all-purpose flour (plus extra for dusting)
1 egg + 1 egg yolk
1 tablespoon olive oil
1/2 teaspoon salt
Fresh parsley

Creamy Saffron Sauce

1/4 cup white wine
4 tablespoons unsalted butter (cubed)
1/4 teaspoon saffron
1/4 cup heavy cream
Sea salt (to taste)
Freshly grated Parmesan (to serve)

Directions

Herb Laminated Pasta

10 Steps

Step 1

Add flour to a large work surface and make a well in the centre. Place the eggs, olive oil and salt into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
Step 2

Knead by hand, folding and turning until the dough is smooth and elastic, for 4 to 5 minutes.
Step 3

Wrap the dough with plastic wrap and let it rest at room temperature for 30 minutes.
Step 4

Cut off half of the pasta dough and re-wrap the remaining dough immediately.
Step 5

Flatten the dough with your hand until it’s about 1/4-inch thick. Set the pasta machine to its thickest setting and roll the dough through once. Fold both ends into the centre like an envelope, so the width of the pasta sheet is similar in width to the pasta roller. Roll the dough through the thickest setting once more so the result is an even rectangle.
Step 6

Dust the dough with flour if necessary and pass the dough through the pasta machine until you reach a very thin sheet.
Step 7

Cut the sheet in half and arrange parsley on top. Lay the second sheet of dough on top of the herbs and press down gently.
Step 8

Set the pasta machine dial to one setting wider than where you were before. Pass the pasta sheet through the pasta machine again for 3 to 4 times until it's as thin as possible.
Step 9

Fold the pasta sheet a couple of times and for pappardelle, cut the sheet into about 1-inch ribbons. Lightly dust the pasta with flour if necessary and portion the pasta.
Step 10

Repeat this process with the rest of the dough.

Creamy Saffron Sauce

8 Steps

Step 1

Heat up the pan over medium-high heat. Add the white wine and bring to a boil. Boil until reduced in half.
Step 2

Add the cubed butter one at a time and mix well.
Step 3

Add the saffron, heavy cream and salt. Turn the heat down to low and let simmer for 2 to 3 minutes.
Step 4

In the meantime, bring a pot of salted water to a boil.
Step 5

Cook the pasta in salted water for 2 to 3 minutes or to your liking.
Step 6

Add the pasta to the sauce and loosen the sauce with pasta water if necessary.
Step 7

Toss to combine and cook for another minute.
Step 8

Top the pasta with Parmesan cheese and enjoy!