Meals and Courses

  • 75 g (3 oz) butter
  • 1 onion, finely chopped
  • 100 ml (3½ fl oz) vodka or dry white wine
  • 50 g (2 oz) Parmesan cheese, freshly grated
  • 0.4 g packet saffron threads
  • 2 tablespoons warm water
  • 225 g (7½ oz) Italian 00 or fine plain flour, plus extra for dusting
  • 75 g (3 oz) semola di grano duro, plus extra for dusting
  • 2 eggs, plus 1 egg yolk

Soak the saffron threads in the measurement water for 15 minutes.

Use the pasta dough ingredients to prepare the dough following the method on page 10, adding the saffron threads and soaking water to the well in the flour after the eggs and egg yolk, or to the food processor with the other ingredients. Knead and chill as directed.

Roll the pasta dough out into long sheets (see page 11). Cut the pasta sheets into 20 cm (8 inch) lengths. Run the lengths through the finest cutters on the pasta machine's attachment to make taglierini. Place on a baking sheet dusted with semola and cover with a damp tea towel, for up to 3 hours.

Melt the butter in a large frying pan over a low heat, add the onion and cook, stirring occasionally, for 7–8 minutes until the onion is soft and translucent. Increase the heat to high and add the vodka or wine. Boil rapidly for 2 minutes, then remove from the heat.

Cook the pasta in a large saucepan of salted boiling water for 2–3 minutes until al dente. Drain and stir into the butter sauce. Serve immediately with the grated Parmesan.

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