Homemade Pasta with Shrimp

Homemade Pasta with Saffron

• I tried adding saffron to the pasta in this recipe. Next time, I think I will soak my saffron and use saffron water in the dough.
• Start by spreading the flour on the kitchen counter and make a well in the center.
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• Break your eggs into the center of the flour and sprinkle saffron over.
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• Gently whisk the eggs together with a fork. Push some of the flour into them with one hand while the other hand mixes the eggs and flour together.
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• When it is no longer possible to whisk more flour into the eggs with the fork, use your hands to gather the dough.
• Once the dough is gathered, knead it well with your hands. Use the heel of your hand to fold the dough over itself until the dough has a smooth surface when you stretch it. This can take some time, but it is well worth the effort.
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• Let the dough rest for 30 minutes wrapped in a bag or film. I usually leave it on the counter with a shower cap placed around the dough.
• Once the dough has rested, roll it out on a floured surface. Use plenty of flour - more than you might think.
• Roll the dough as thinly as possible with a rolling pin.
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• When the dough can't get any thinner, try rolling it up around your floured rolling pin. Roll your rolling pin a few times over the counter while pressing down gently.
• Unroll the dough from the rolling pin and roll it out once more if you want it even thinner.
• Sprinkle the dough with plenty of flour and fold it together.
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• It's super easy to cut thin pasta strips lengthwise from it.
• If the pasta is not to be used immediately, hang it to dry. Either on a pasta rack or on a cooling rack.
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• Bring a pot of water with salt to a boil. When the water is boiling, add the pasta.
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• Cook the pasta for 3 minutes and drain it using a colander. Place a cup under the colander to save 1-2 dl of the cooking water, which will be used to bring the dish together.
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• This prawn oil yields a much larger portion than what is needed for this dish. That's okay, as it can be used for a seafood mayonnaise or other dishes, such as this one.
• Peel the prawns and use the shells for this part of the recipe; the prawns will be cooked later.
• Place the shells in a pot with a bit of the oil (about 1 tablespoon).
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• Heat on high and add your alcohol, then ignite it. Let it flambé for about 1 minute.
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• Then cover it with flavorless oil.
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• Bring it to a boil, then let it simmer for 20-25 minutes.
• Strain the oil and cool it down before using.
• To make sure the oil is ready for this recipe, place it in the freezer.
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• Peel the prawns and marinate them in chopped garlic, olive oil, salt, and pepper.
• At the same time the pasta goes into the pot, cook the prawns in a hot pan. They should get 1 minute on each side, then set aside.
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• Pour the white wine and 1 dl of the pasta cooking water into the pan and let it reduce for 2 minutes.
• Add the pasta to the pan and cook for 1 minute over medium heat.
• Add the prawns and mix in a couple of tablespoons of prawn oil.
• Distribute everything evenly and serve with broadleaf parsley on top.
• Season with salt, pepper, and lemon juice.