Introduction: Farfalle Con Gamberi Al Zafferano
Homemade Farfalle are very easy to do!I think, it's worth the effort, because homemade pasta tastes super!
I mixed chopped parsley into the dough and served the pasta with shrimps in a sauce of saffron. We had no left-overs!
For the dough:
For 3 Persons:200 g
Durum Wheat Flour (Pasta Flour)
1/2 bunch Parsley, chopped
2 big Eggs
Knead a pasta dough with these ingredients, mix the chopped parsley into it. Cover the dough with a turned-over bowl and let rest for 30 minutes.
Roll the dough out, it has to be quite thin, so that you can almost see through.
With the ravioli cutter cut stripes of 2 cm and then cut the stripes into 5 cm long pieces.
With your fingers fold two folds into the middle of each piece of dough and pinch it together.
Put the farfalle onto a floured towel or a plate and let dry slightly.
For the Sauce:
400 g small cooked Shrimps
1 big or 2 small Zucchini
1 Onion, chopped
2 cloves of Garlic, chopped
100 ml White Wine
100 ml Whipping Cream
1 Bag of Saffron
Salt and Pepper
20 g Butter
Melt the butter and fry the chopped onion and garlic.
Then add the zucchini, cut into thin short pieces (slightly bigger than julienne). Fry well.
Add the cooked shrimps and season well.
Add the white wine and let reduce slightly.
Add the whipping cream and the saffron, mix well.
Cook the pasta in salted water for 8 minutes, drain and mix with the sauce.