Wine Infused Pasta & Saffron Alfredo Recipe:
Red Wine Infused Pasta:
- 375 grams (3 cups) '00' flour
- 6 large egg yolks
- 120 ml (1/2 cup) dry red wine
- A pinch of sea salt
Golden Saffron Cream Sauce:
- 240 ml (1 cup) heavy cream
- 60 grams (4 tablespoons) unsalted butter
- 1 garlic bulb, roasted
- A pinch of ground saffron threads (about 1/4 teaspoon)
- 100 grams (1 cup) grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper to taste
Garnish:
- Freshly grated nutmeg
- Chopped fresh parsley
Instructions:
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Preheat your oven to 400°F (200°C).
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Slice off the top portion of the garlic bulb to expose the cloves. Place the bulb on a piece of foil, drizzle with olive oil, and wrap it tightly. Roast in the oven for about 30-40 minutes until the cloves are soft and golden. Once cooled, squeeze the roasted garlic cloves out of their skins and mash them into a paste.
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In a large mixing bowl, combine the '00' flour and sea salt. Make a well in the center and add the 6 egg yolks and red wine. Gradually incorporate the flour into the wet ingredients until a dough forms.
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Knead the dough on a lightly floured surface for a few minutes until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.
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Divide the dough into 4 equal portions. Using a pasta machine, roll out each portion to the desired thickness, then cut into your preferred pasta shape.
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In a small saucepan, heat the heavy cream over medium-low heat until it starts to simmer. Remove from heat and add the mashed roasted garlic paste and ground saffron. Stir well.
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In a separate large saucepan, melt the butter over medium heat. Pour the saffron-infused cream into the saucepan with the melted butter and garlic.
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Reduce the heat to low. Slowly add the grated Parmigiano-Reggiano cheese to the sauce, whisking constantly until it becomes smooth and creamy.
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Season the sauce with salt and freshly ground black pepper to taste. Keep the sauce warm over low heat, stirring occasionally.
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Cook the pasta in a large pot of boiling salted water until it's al dente. Drain the pasta, reserving about 120 ml (1/2 cup) of the pasta water.
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Add the drained pasta to the roasted garlic golden cream sauce. Toss gently until the pasta is well coated. If the sauce is too thick, add some of the reserved pasta water to achieve the desired consistency.
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Serve the Red Wine Infused Pasta with the Golden Saffron Cream Sauce in individual bowls or plates. Garnish each serving with a sprinkle of freshly grated nutmeg and chopped fresh parsley.