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NORI SAFFRON PASTA
from "Terrific Pacific" by Anya Von Bremzen and John Welchman

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.

Serves 6

 Terrific Pacific
INGREDIENTS (CLICK TO BUY)

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

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PREPARATION

1. Place the eggs in a bowl and beat in the saffron.
2. Place the flour in the food processor. With the motor running, slowly add the egg mixture. Process for another 10 seconds.
3. 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.
4. Cover with a kitchen towel and let rest for 30 minutes.
5. 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.
6. 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.
7. 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.
8. Allow the flattened pasta sheets to dry on the clean kitchen towels for 10 minutes, turning the sheets over from time to time.
9. To cut the pasta, use the broad cutters on the machine to make fettuccine.
10. Bring a large pot of salted water to a boil.
11. 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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Roland Pure Spanish Mancha Saffron
This product is currently unavailable.
 
  Shirako Tokyo Sushihane Roasted Nori Seaweed - $5.99/ea
 10ct, 0.75oz
 
You May Already Have
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
 
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
 5lb
 
  Land O'Lakes Unsalted Butter - $5.99/ea
 4ct, 4oz ea
 
Estimated Total:  
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