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Saffron pasta with chipotle shallots and pickled green chillies

Golden saffron tagliatelle tossed in silky garlic warmth.
Chipotle shallots add smoky sweetness, balanced by zippy pickled chillies.
Finish with parmesan and parsley for a rich, comforting glow.

dinner ⏱ 85 min 650 kcal / portion 120.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Saffron pasta with chipotle shallots and pickled green chillies
v5 · rb0e705f985 20260727Z1751 109 ml olive oil black pepper to taste 60 g parmesan 120 g ricotta 2.46 ml salt baking paper to taste tea towel to taste clingfilm to taste pulse flour, semolina, eggs, and saffron mixture until sticky breadcrumbs 🌀 ⏱ 7 min knead dough until smooth and pliable ⏳ ⏱ 30 min rest dough covered with clingfilm 🔪 roll dough into sheets and cut into 2cm wide tagliatelle 🍳 ⏱ 2 min heat pan with oil, garlic, and a quarter-teaspoon salt and fry gently 🍳 ⏱ 1 min bring pot of salted water to a boil and cook pasta 🌀 toss pasta with garlic, reserved pasta water, remaining saffron, parsley, and pepper 🍳 ⏱ 2-3 min melt in parmesan bit by bit 🍽 dot pasta with ricotta on a platter and top with shallots and pickled chillies 🍳 ⏱ 7 min heat oil and fry shallot ingredients then 6 minutes more until caramelised and deep golden brown 🌀 mix pickled green chillies ingredients in a bowl ⏳ spread fried shallots on baking paper to cool and crisp slightly Saffron Chipotle Pasta 🍝 225 g flour 70 g semolina 4 pieces egg ½ tsp saffron threads 75 ml water 4 tbsp parsley 3.5 pieces shallot 2 tbsp maple syrup ¾ tsp coriander seed ¾ tsp cumin seed ½ tsp chipotle flakes 2 pieces green chilli 2 tbsp rice vinegar ½ tsp caster sugar 3 pieces garlic salt to taste 30 ml 1 ml tea towel clingfilm green chilli, rice vinegar, caster sugar 1 ml garlic, salt black pepper 50 ml olive oil 30 ml parmesan
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Preparation steps

  1. pulse flour, semolina, eggs, and saffron mixture until sticky breadcrumbs
  2. knead dough until smooth and pliable for 7 minutes
  3. rest dough covered with clingfilm for 30 minutes
  4. roll dough into sheets and cut into 2cm wide tagliatelle
  5. heat pan with oil, garlic, and a quarter-teaspoon salt and fry gently for 2 minutes
  6. bring pot of salted water to a boil and cook pasta for 1 minute
  7. toss pasta with garlic, reserved pasta water, remaining saffron, parsley, and pepper
  8. melt in parmesan bit by bit for 2 to 3 minutes
  9. dot pasta with ricotta on a platter and top with shallots and pickled chillies
  10. heat oil and fry shallot ingredients for 7 minutes then 6 minutes more until caramelised and deep golden brown
  11. mix pickled green chillies ingredients in a bowl
  12. spread fried shallots on baking paper to cool and crisp slightly

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