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Making Homemade Saffron Pasta

Homemade saffron pasta using semolina flour, yields a flavorful pasta with a bite.
Servings: 4


  • Recipe
  • 1 cup semolina flour if course, run through food processor
  • 1 teaspoon salt
  • 1/2 teaspoon saffron
  • 2 eggs
  • all purpose flour for dusting


  • Place flour on large hard surface that has been floured.
  • Add salt, Add saffron threads, evenly distributing.
  • Make a well in center. Add one egg at a time, using a fork to whisk the flour into egg mixture.
  • Knead with hands until fully incorporated. Dough will be sticky, so use some flour to be able to form into a ball. Flatten out a bit, cover with a damp towel to keep from drying.
  • Rest for 30 minutes.
  • Do NOT skip this step. At this point, you can refrigerate.
  • Roll out, and take through pasta machine up to the thinnest number that doesn’t break up. My pasta machine goes to number 9. I was able to go to number 8, and still have smooth, intact pasta. Cut pasta in ribbons or make whatever shape you prefer.
  • Cutting the Pasta
  • Before rolling up to cut, allow pasta to sit a few minutes to dry. Once cut, unroll immediately and continue to the drying process.
  • Pasta without the saffron. This was extra long so I rolled each end up to center. Cut across and then cut in strips as photo shows below.
  • Drying the Pasta
  • Dry the pasta either in nests or in strips on clean cloth. This will make the pasta easier to cook, and reduce chance of sticking.