Malloreddus Saffron Pasta with Wine Cream Sauce
Malloreddus Pasta
Ingredients
14 oz Semolina Flour
7 oz Warm Water
1/2 tbsp Olive Oil
1/4 tbsp Saffron Threads
1 tsp Kosher Salt
Preparation
In a medium bowl, combine the water and saffron and let steep for ten minutes. Strain, discard threads and combine the reserved liquid, flour, oil and salt, stirring until just combined.
Transfer the dough to a lightly floured work surface and kneead until smooth, about ten minutes. Cover the dough with plastic wrap and set aside to rest of 30 minutes. Unwrap the dough into 6 pieces and roll into lon 1/4 inch round strips. Using a sharp knife, cut into 1/4 inch pieces and roll each piece onto a grooved gnocchi board to shape.
Wine Cream Sauce
Ingredients
1 pt Heavy Cream
2 oz Butter
2 oz Wine
1 tbsp Chopped Shallots
To Taste Salt and Pepper
Preparation
Melt butter in small saucepan. Add shallots and brown slightly. Add wine and cook 4-6 minutes, until bubbling. Add cream, reduce ans serve.
May season with fresh chopped herbs.