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Add a photoServings: 1
Ingredients
- 1 kg flour
- Â Â good healthy pinch salt
Directions
- 4 Large eggs made up to 400ml with saffron water (water infused with a few strands of saffron then strained)
- Sieve the flour into a food processor bowl.
- Add in the salt.
- Switch on to medium speed and slowly pour in the saffron and egg mix.
- When the mix comes together as a dough place it on a clean work surface and knead for 510 min till smooth.
- Leave to rest for 1 hour.
- To to get the best possible result the dough must be rolled several times through a pasta machine folding each time.
- Once it is rolled out to the correct thickness and cosnistency it can be used as it is for ravioli or possibly cannelloni.
- If you want to make spaghetti or possibly other types of pasta you need the required cutter attatchments.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1000g | |
| Calories 3640 | |
| Calories from Fat 82 | 2% |
| Total Fat 9.8g | 12% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 1070mg | 31% |
| Total Carbs 763.1g | 203% |
| Dietary Fiber 27.0g | 90% |
| Sugars 2.7g | 2% |
| Protein 103.3g | 165% |
