PT120M 6-8 servings 12 cloves garlic, finely chopped 1 ¼ cups walnut halves 1 ¼ pine nuts 1 ¼ teaspoons dried oregano 1 ¾ cups extra virgin olive oil 1 ¾ cups extra virgin olive oil ½ cup golden raisins 1 ½ teaspoons kosher salt Freshly ground pepper

Authentic Italian Pasta

Authentic Italian Saffron Pasta with Foriana Sauce

Authentic Italian pasta nonna would make in her kitchen is made by hand and transformed into colorful, healthy sheets and then cut into festive shapes is truly authentic pasta. What is a pasta without those mama’s in the kitchen rolling out smooth sheets of dough and shaping them into delicious works of art. 
I know you think that it is time consuming and frustrating work, but I’m here to tell you, you are wrong.  It is probably a way to take out your frustrations, and make them into memories of happiness when you see the smile at the dinner table.
Saffron pasta with foriana sauce is my students all time favorite recipe. Foriana sauce is a uniquely healthy dish.  The comments were “I have never tasted anything like this before, I love it!”.
Serve this with a fresh green salad and my crusty no-knead bread



authentic italian pasta

Foriana Sauce

12 cloves garlic, finely chopped

1 ¼ cups walnut halves

1 ¼ pine nuts

1 ¼ teaspoons dried oregano

1 ¾ cups extra virgin olive oil

½ cup golden raisins

1 ½ teaspoons kosher salt

Freshly ground pepper

Saffron Pasta

1 2/3 cups Italian “00” Flour, or
(half of “00” and Caputo Semola di Grano Duro flour from Amazon)

1 large egg
1 teaspoon saffron
2 tablespoons hot water 1 tablespoons olive oil Pinch of salt

In a small bowl add the saffron to the hot water and allow to steep for 15 minutes until it is vibrant yellow. Add the strained saffron water to the egg and mix thoroughly.

Sift the flour on to a clean surface. Mound up as a mountain and take your fist and make a well in the center.

Break the eggs into the center along with the olive oil and pinch of salt. Gradually mix the egg mixture into the flour using a fork, bringing the ingredients together into a firm dough. If the dough seems too dry add a few drops of water and continue mixing, add small amounts of water until the dough feels less dry. If you added to much water compensate with flour, but be aware adding to much flour will make your dough tough and floury tasting.

Knead dough for approximately 2 to 5 minutes, until it is smooth. Lightly rub olive oil around the ball and place into a plastic bag to rest for 30 minutes.

Pass your homemade pasta through a pasta machine roller and shape the fresh homemade pasta dough by hand.

Sauce

In a food processor, place the garlic into the processor and pulse until chopped.  Add the walnuts and pine nuts and continue to pulse until finely chopped.  Add the oregano and pulse a few more times until just combined.

Heat ¼ cup olive oil in a skillet on medium heat.  Stir the walnut mixture, raisins, salt and black pepper, to taste.  Cook, stirring occasionally, until the nuts are lightly toasted, about 5 minutes.  Remove from the skillet from the heat and let cool slightly.

The farina sauce will keep in the refrigerator for up to 9 days.  If using less than a full jar’s worth of sauce in a preparation, top off the raining sauce with a little more extra-virgin olive oil to cover by ½”.

Pasta

In a small bowl add the saffron to the hot water and allow to steep for 15 minutes until it is vibrant yellow. Add the strained saffron water to the egg and mix thoroughly.

Sift the flour on to a clean surface. Mound up as a mountain and take your fist and make a well in the center.

Break the eggs into the center along with the olive oil and pinch of salt. Gradually mix the egg mixture into the flour using a fork, bringing the ingredients together into a firm dough. If the dough seems too dry add a few drops of water and continue mixing, add small amounts of water until the dough feels less dry. If you added to much water compensate with flour, but be aware adding to much flour will make your dough tough and floury tasting.

Knead dough for approximately 2 to 5 minutes, until it is smooth. Lightly rub olive oil around the ball and place into a plastic bag to rest for 30 minutes.

Pass your homemade pasta through a pasta machine roller and shape the fresh homemade pasta dough by hand.

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