NORI SAFFRON PASTA
Here is an intriguingly flavored fresh fettuccine to expand your repertoire of homemade pastas.
The recipe uses nori, the toasted Japanese seaweed used for sushi. It is readily available in
health food stores and quality grocery stores.
This pasta will go nicely with a very simple sauce that doesn't overpower its delicate taste.
Try melted butter with a touch of lemon juice, parsley and toasted pine nuts. You can also serve
it just with butter, as an accompaniment to grilled poultry or fish.
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3 large eggs
1/2 teaspoon saffron threads, crumbled
2 1/4 cups unbleached all-purpose flour
1/2 cup finely chopped, un-soaked dried toasted nori
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
||Place the eggs in a bowl and beat in the saffron.
||Place the flour in the food processor. With the motor running, slowly add the egg mixture.
Process for another 10 seconds.
||Turn the dough out onto a lightly floured surface. Sprinkle the nori over the dough and knead to
incorporate. Continue kneading until the dough has formed a smooth ball, about 5 minutes.
||Cover with a kitchen towel and let rest for 30 minutes.
||Divide the dough into 6 parts. Take one piece of dough and keep the rest covered. Flatten the
piece lightly with a rolling pin. Flour the dough lightly on both sides.
||Set a pasta machine to the widest opening. Roll the dough through the machine. Fold it in thirds
and run through the machine again. Repeat another 3 times, folding the dough in thirds each time.
||Continue rolling the pasta through the machine, gradually making the opening smaller each time, until
you arrive at the third thinnest setting. Run the pasta through the machine one more time. Set aside on
a clean kitchen towel. Repeat with the remaining pieces of dough.
||Allow the flattened pasta sheets to dry on the clean kitchen towels for 10 minutes, turning the sheets
over from time to time.
||To cut the pasta, use the broad cutters on the machine to make fettuccine.
||Bring a large pot of salted water to a boil.
||Add the fettuccine to the salted water and cook at a rolling boil until al dente, 1 1/2 to 2 minutes.
Drain and toss with the butter. Serve at once.
Excerpted from TERRIFIC PACIFIC copyright © 2006 by Anya von Bremzen.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.