Homemade saffron pasta with artichokes and pancetta

Homemade saffron pasta with artichokes and pancetta

Save this recipe

Be the first to make this!

About this recipe: Homemade pasta is so much easier to prepare than you would think! Gently fry some pancetta and artichoke hearts while the pasta is cooking, toss it all together and serve!


Serves: 4 

  • For the homemade pasta:
  • 200g plain flour
  • 2 eggs
  • a few saffron threads soaked in 2 tablespoons hot water
  • For the sauce
  • 2 fresh artichokes or 200g artichoke hearts, sliced
  • 1 lemon, sliced in half
  • 50g pancetta, sliced into small strips
  • 1 clove garlic, crushed
  • extra virgin olive oil, as needed
  • salt and pepper, to taste
  • freshly grated Pecorino cheese, to taste

Prep:40min  ›  Cook:15min  ›  Extra time:30min rising  ›  Ready in:1hr25min 

  1. Place all the pasta ingredients in a stand mixer with the dough hook attached; mix until it forms a dough. If you do not have a stand mixer: Pour the flour onto a clean surface, make a well in the centre and add eggs and saffron. Work first with a fork and then with your hands to mix the ingredients into a smooth dough. Wrap in cling film and let stand for 15 minutes.
  2. Pass through a pasta machine following the manual instructions until you have a very thin sheet of pasta; slice into strands or shapes. Place fresh pasta on a clean tablecloth, sprinkle with some more flour and let stand for 30 minutes.
  3. Wash and trim the artichokes; discard the external leaves and inner hair; slice the hearts very thinly and place in a bowl filled with water and lemon halves.
  4. Bring a large pot of salted water to the boil. Add pasta and cook for a few minutes or until 'al dente'.
  5. Meanwhile, heat a large non-stick pan over medium heat. Add pancetta and garlic, adding olive oil if needed. Add the artichokes and cook for a few minutes, shaking the pan so the artichokes cook evenly but don't break down. Add a bit of pasta cooking water as they cook. Season with salt and pepper.
  6. Drain the pasta, reserving some of the cooking liquid; toss pasta with artichokes and pancetta, adding more cooking water to achieve the consistency you like. Serve with freshly grated Pecorino cheese.

See it on my blog


Recently viewed

Reviews (0)

Write a review

Click on stars to rate