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.
Break your eggs into the center of the flour and sprinkle saffron over.
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.
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.
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.
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.
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.
Bring a pot of water with salt to a boil. When the water is boiling, add the pasta.
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.
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).
Heat on high and add your alcohol, then ignite it. Let it flambé for about 1 minute.
Then cover it with flavorless oil.
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.
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.
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.
