Alive and Cooking

Saffron & Poppy Seed Fettuccine

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(Serves 6)
300g fine “OO” flour
4 eggs
A few strands of saffron
30ml warm milk
½ tbsp poppy seeds
1 tbsp extra virgin olive oil


Place the warm milk into a small bowl and drop in the saffron strands, allowing them to dissolve and yellow the milk.
Empty the flour onto the bench and create a well in the centre. Drop the eggs, saffron and milk, poppy seeds and oil into the well and slowly bring the mixture together. Knead until smooth.
Lightly dust the bench with flour and roll out the pasta dough until thin sheets are formed. (Or roll out using a pasta machine).
Fold the rolled sheet over itself twice and cut into fettuccine of whatever thickness you desire. Unravel the pasta so it doesn’t stick.
Place pasta loosely onto a plastic container and place into the freezer for 5-10 minutes. (Pasta can be stored in the freezer if you want to use it another day.)
Drop the fettuccine into salted, boiling water and cook for 2-3 minutes.

Saffron & Poppy Seed Fettuccine