Easy Saffron, Lemon and Butter Tagliolini Pasta Recipe

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Easy Saffron, Lemon and Butter Tagliolini Pasta Recipe

In this beautiful saffron, lemon and butter pasta recipe, fresh tagliolini ribbons are paired with an easy sauce of melted butter, saffron, lemon zest, parmigiano cheese and cream. Originally from Umbria, this is a divine creamy saffron pasta that turns a quick weeknight dinner into a special occasion.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, lunch, Main Course

Cuisine: Central Italy, Italian, Mediterranean, Umbria

Keyword: saffron pasta, tagliolini, umbrian cuisine

Servings:

Calories: 811kcal

Author: Jacqui

Equipment

1 large pot to cook pasta
1 large skillet to make sauce and mix it with pasta
1 lemon zester

Ingredients

14 ounces fresh egg pasta ribbons tagliolini or tagliatelle
1 sachet saffron powder 0.1g or ½ teaspoon of saffron threads
3 ounces butter unsalted
8.5 fluid ounces fresh cream or heavy cream
2 ounces Parmigiano Reggiano or grana grated (or vegetarian parmesan)
1 organic unwaxed lemon for zest and juice
fresh basil leaves or parsley (optional)
salt to cook pasta and to taste
freshly ground black pepper. to taste

US Customary - Metric

Instructions

Put a large pot of water on to boil for the pasta, add salt once it starts to boil and bring to a boil again. In the meantime, soak the saffron threads in warm water for 15-20 minutes or dissolve the saffron powder in warm water.
Melt two thirds of the butter in a large skillet big enough to hold the pasta. Add most of the zest of one organic lemon and some lemon juice. Once you can smell the lemon’s aroma, add the saffron water. Let this simmer on a very low heat while you cook the pasta.
Cook the pasta until it’s al dente (usually 2-3 minutes for fresh pasta), save some of the cooking water and drain. Add the pasta to the saffron sauce and start to mix it very quickly so the saffron colours all the pasta ribbons.
Add the cream and mix everything together again and then add the grated cheese and the remaining butter. Season with salt and freshly ground black pepper as required. Keep tossing the pasta gently over a very low heat until the butter and cheese have melted. If the sauce seems dry, you can pour in some of the pasta cookingwater or more cream.
Serve immediately with some fresh basil or fresh parsley (optional), more lemon zest and more grated cheese if required.

Notes

Italian Parmigiano isn’t vegetarian as it’s made with animal rennet. To make this recipe 100% vegetarian use a hard cheese made with vegetable or microbial rennet such as vegetarian parmesan cheese.

More saffron isn’t better. After a small amount, saffron changes from a floral and warm flavor into something that tastes medicinal and bitter. So, don’t be tempted to add more than the amount given in the recipe instructions.

If you only have waxed lemons, you can remove the wax by immersing the lemons in hot water for 5 minutes and then remove the wax using a brush or cloth.

Nutrition