Saffron pasta with chipotle shallots and pickled green chillies

dinner · ⏱ 85 min · 4 portions · 120.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/561/saffron-pasta-with-chipotle-shallots-and-pickled-green-chillies/