El azafrán, el ingrediente clave para una pasta casera dorada y brillante
El azafrán da a la pasta casera un color dorado brillante y un sabor único, aunque su precio exige usarlo con criterio.
Saffron pasta boasts a vibrant color and offers a rich, nuanced flavor. Saffron has long been considered the most exclusive spice, and its role in pasta is no exception.
Saffron is expensive because it's delicate to harvest. It comes from the heart of the saffron crocus, and each flower produces only three threads. One ounce contains threads from over a thousand flowers, and harvesting it requires meticulous work. Even so, a small amount is enough to make a truly special pasta dish.
Saffron pasta has the spice incorporated into the dough to give it color and flavor. Simply soak a few strands for a couple of minutes in a tablespoon of warm water and mix the water with the eggs before kneading, so that the color is distributed throughout the dough.
Those who don't have time to make pasta from scratch can also use saffron. Chef Fabio Trabocchi, in an interview with Insider, recommends pasta with sardines as a sophisticated alternative to garlic shrimp, as it's a true regional classic. It's made with bucatini, anchovies, sardines, pine nuts, fennel, and saffron, and the result is intense, with the delicate earthy notes of the spice.
Another option is to add saffron to the sauce, especially to creamy ones, where it adds depth of flavor and color.