27th November 2006

Saffron Fettuccine with Burnt Sage & Chilli Butter

The only tricky thing here is you need to have a pasta machine.  They are really reasonable to buy, easy to use and don't break down.  There is nothing nicer than serving up fresh, homemade pasta for lunch or dinner. 

Pasta
450g OO flour
150g Semolina flour
6 medium eggs
1 ½ tbsp extra virgin olive oil
pinch saffron threads, soaked in 1 tbsp warm water for 10 minutes

Sage butter
250g quality butter
½ cup sage leaves
1 tsp medium chilli flakes
salt & pepper  

Mix eggs, oil and saffron in a pouring jug.  Place flours in a food processor and turn motor on.  Slowly add liquid until pasta forms a mass.  If the pasta is still dry, add extra egg yolk.

Knead pasta for a few minutes then wrap in cling film at room temp until rolling.

Roll using fettuccine setting and dry until pasta feels leathery (wire coathangers are good for this).  Then place all pasta in a large bowl with lots of flour and cover and refrigerate until needed, or freeze at this point.

Melt butter over medium heat and add sage.  Cook for 5-10 minutes until butter turns brown and sage leaves are dark.  Add seasoning. 

Meanwhile, bring a large pan of salted water to the boil and drop fettuccine in and stir once.  When the water comes back to the boil the pasta is cooked.  Drain, but don't rinse.

To serve, place pasta in bowl/on plate and spoon over equal portions of butter (if you stir it through the pan, all the good bits will go to the bottom of the pan). 

Serves 6.