Saffron Pappardelle with Vegetables is a tasty and easy dish. I usually knead by hand, but this time I used the Philips pasta machine, which mixes and extrudes the chosen shape. I added a sachet of saffron to the dough for a nice yellow color and kept the seasoning light by using vegetables I had in the fridge. The result was a great colorful and flavorful dish.
Below you’ll find more recipes with fresh pasta by clicking on the links
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 453.62 (Kcal)
- Carbohydrates 76.70 (g) of which sugars 10.12 (g)
- Proteins 16.42 (g)
- Fat 12.46 (g) of which saturated 2.21 (g)of which unsaturated 1.34 (g)
- Fibers 5.88 (g)
- Sodium 310.15 (mg)
Indicative values for a portion of 294 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 1/4 cup water
- 1 packet saffron
- 1/2 tsp fine salt
- 3 zucchini
- 1 Tropea red onion
- Half red bell pepper
- Half yellow bell pepper
- 1/3 cup sun-dried tomatoes
- 2 tbsps extra virgin olive oil
- 6 leaves basil (for the final dish)
Tools
- Kitchen Scale
- Pasta Machine
- Frying Pan
- Cutting Board
Steps
If you don’t have a Pasta Maker, you can still knead by hand, let the dough rest for 30 minutes, and roll out the dough with a rolling pin or machine, leaving it a bit thicker.
If you use the Pasta Maker: plug it in and turn it on by pressing the power button. Select egg pasta and open the lid. Once the display shows 0:00, pour the flour into the mixing compartment, read the display indicating how much flour has been added, and close the lid. The display will then indicate how much liquid to add. Using the provided measuring cup, prepare the liquids by adding the egg, saffron, salt, and water to the mark, then mix. In my recipe, it indicated 120. Press the button to start mixing, and the display will show a countdown. Now pour the liquid through the lid slot. The machine kneads for 3 minutes, but to achieve the right dough consistency, it’s better to stop twice and let it rest for a few minutes. Cut the pappardelle to about 8 inches and let them dry.
Pour the oil into the pan, add the thinly sliced onion, and as soon as it starts to brown, add the diced bell peppers, zucchini pieces, and chopped sun-dried tomatoes using a mezzaluna. Stir and cook for 20 minutes on low heat with the lid on. Meanwhile, bring water to a boil to cook the pappardelle. Once boiling, salt the water and add the pasta, cooking for about 7-8 minutes, then combine it with the sauce. Add a ladle of cooking water and let it cook for a few more minutes. Serve garnished with torn basil leaves.
