{"id":369,"date":"2024-07-24T14:20:14","date_gmt":"2024-07-24T13:20:14","guid":{"rendered":"https:\/\/davefoodstories.com\/?p=369"},"modified":"2024-07-24T14:21:22","modified_gmt":"2024-07-24T13:21:22","slug":"handmade-farfalle-egg-pasta-cooked-with-asparagus-and-saffron-sauce","status":"publish","type":"post","link":"https:\/\/davefoodstories.com\/index.php\/2024\/07\/24\/handmade-farfalle-egg-pasta-cooked-with-asparagus-and-saffron-sauce\/","title":{"rendered":"Handmade Farfalle Egg Pasta. Cooked With Asparagus And Saffron Sauce."},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Handmade Farfalle Egg Pasta. Cooked With Asparagus And Saffron Sauce.\" width=\"720\" height=\"405\" src=\"https:\/\/www.youtube.com\/embed\/44XrYeRlx14?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Today, I will show you how to prepare delicious handmade farfalle with asparagus, saffron, and fresh cheese. Our egg pasta will have a relatively low hydration to ensure the farfalle keep their shape perfectly during cooking.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><br><strong>For the fresh pasta:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g of all-purpose flour<\/li>\n\n\n\n<li>1 whole egg<\/li>\n\n\n\n<li>2 egg yolks<\/li>\n<\/ul>\n\n\n\n<p><strong>For the sauce:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 packet of saffron powder<\/li>\n\n\n\n<li>50 g of fresh cheese<\/li>\n\n\n\n<li>300 g of fresh asparagus<\/li>\n\n\n\n<li>Extra virgin olive oil, to taste<\/li>\n\n\n\n<li>Salt and pepper, to taste<\/li>\n\n\n\n<li>1 garlic clove<\/li>\n<\/ul>\n\n\n\n<p><br><strong>Instructions<\/strong><br><strong>Preparing the fresh pasta<\/strong>.<br><strong>Making the dough:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pour the flour onto a work surface, forming a well.<\/li>\n\n\n\n<li>Break the whole egg and add the two yolks in the center of the well.<\/li>\n\n\n\n<li>With a fork, lightly beat the eggs and start incorporating the flour from the edges.<\/li>\n\n\n\n<li>Continue mixing until a homogeneous dough forms.<\/li>\n\n\n\n<li>Knead the dough by hand for about 10 minutes until it becomes smooth and elastic.<\/li>\n\n\n\n<li>Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 60 minutes.<\/li>\n<\/ol>\n\n\n\n<p><strong>Shaping the farfalle:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>After resting, roll out the dough with a rolling pin or a pasta machine until it is thin (about 1-2 mm thick).<\/li>\n\n\n\n<li>Cut the dough into strips about 4 cm wide using a fluted pastry wheel.<\/li>\n\n\n\n<li>Cut each strip into rectangles about 2.5 cm tall using a plain pastry wheel.<\/li>\n\n\n\n<li>Pinch each rectangle in the center to form the farfalle.<\/li>\n\n\n\n<li>Place the farfalle on a pasta drying rack and let them dry for at least 30 minutes.<\/li>\n<\/ol>\n\n\n\n<p><strong>Preparing the sauce<\/strong>.<br><strong>Preparing the asparagus:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Wash the asparagus and remove the woody ends.<\/li>\n\n\n\n<li>Cut the asparagus into rounds, leaving the tips whole.<\/li>\n\n\n\n<li>Blanch the asparagus in boiling water for 1-2 minutes. Cool them in cold water and dry well.<\/li>\n\n\n\n<li>In a pan, heat some extra virgin olive oil with a garlic clove and add the asparagus stems. Add the tips near the end of cooking.<\/li>\n\n\n\n<li>Cook the asparagus for about 5-7 minutes, until they are tender but still crisp.<\/li>\n\n\n\n<li>Season with salt.<\/li>\n<\/ol>\n\n\n\n<p><strong>Cooking the pasta and assembling the dish.<\/strong><br><strong>Cooking the pasta:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Bring a large pot of salted water to a boil.<\/li>\n\n\n\n<li>Cook the fresh farfalle for about 1-2 minutes, until al dente. Fresh pasta cooks very quickly; if overcooked, it will lose its shape.<\/li>\n<\/ol>\n\n\n\n<p><strong>Assembly:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Drain the pasta directly into the pan with the asparagus.<\/li>\n\n\n\n<li>Add the saffron previously dissolved in a little hot water.<\/li>\n\n\n\n<li>Add the fresh cheese.<\/li>\n\n\n\n<li>Mix everything together and toss the pasta.<\/li>\n\n\n\n<li>If necessary, add some pasta cooking water to achieve a creamy consistency.<\/li>\n<\/ol>\n\n\n\n<p><strong>Serving:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Plate the farfalle with the asparagus and the saffron cheese sauce.<\/li>\n\n\n\n<li>Finish with a sprinkle of freshly ground black pepper, if desired.<\/li>\n<\/ol>\n\n\n\n<p><strong>Here is the link to the YouTube video with the complete recipe:<\/strong> <a href=\"https:\/\/youtu.be\/i4Kjinx_Y7c\" target=\"_blank\" rel=\"noopener\" title=\"Focaccia di Recco\">https:\/\/youtu.be\/44XrYeRlx14<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today, I will show you how to prepare delicious handmade farfalle with asparagus, saffron, and fresh cheese. Our egg pasta will have a relatively low hydration to ensure the farfalle keep their shape perfectly during cooking. IngredientsFor the fresh pasta: For the sauce: InstructionsPreparing the fresh pasta.Making the dough: Shaping the farfalle: Preparing the sauce.Preparing&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/davefoodstories.com\/index.php\/2024\/07\/24\/handmade-farfalle-egg-pasta-cooked-with-asparagus-and-saffron-sauce\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":375,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[108,56,13,126,9,18,17,14,16,63,124,100,99,20,19],"class_list":{"0":"post-369","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"tag-asparagus","9":"tag-comfort-food","10":"tag-davefoodstories","11":"tag-eggs","12":"tag-food","13":"tag-handmade","14":"tag-homemade","15":"tag-italian-food","16":"tag-pasta","17":"tag-recipe","18":"tag-saffron","19":"tag-vegan","20":"tag-vegetarian","21":"tag-video","22":"tag-youtube","23":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/comments?post=369"}],"version-history":[{"count":4,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/369\/revisions"}],"predecessor-version":[{"id":374,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/369\/revisions\/374"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/media\/375"}],"wp:attachment":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/media?parent=369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/categories?post=369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/tags?post=369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}