Saffron Linguine With Chive Brown Butter Sauce Recipe

How to make it

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• For The Dough

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• Ground the saffron threads to a powder and mix with the water. Pour the semolina flour on to the counter and make a well in the center. Slowly add the saffron infused water and begin working the flour together with the water until all of the dry flour has been combined. Knead until smooth and elastic and shape into a ball.. Flatten and dust with all-purpose flour. Cover with plastic wrap for 1-3 hours to rest.
• Using a pasta roller, run the dough through the widest setting 4-5 times, adding all-purpose flour as you go to avoid sticking. Continue to run the dough through the roller once per each setting you go up. On a KitchenAid pasta roller attachment, you can go to 5-6 on the roller. See Photo
• Once rolled out, use a linguine pasta cutter attachment or cut by hand in thin strips. If you have a drying rack, hang the past to dry for 1 hour See Photo. If you don't have a drying rack, you can lay the pasta out on a dusted counter top and cover with a kitchen cloth until dry and brittle. See Photo

• For The Pasta

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• Bring a large pot of water to a rolling boil. Add 1-2 tablespoons salt and the pasta. Stir and cook until al dente, 1-4 minutes depending on how thick the pasta is and how dry it is. Reserve 1/4 cup of the pasta water and drain the pasta.

• For The Sauce

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• Heat a skillet on medium-high heat and add the butter. Brown for 3-7 minutes (time this so the pasta is done when the butter has browned).
• Turn the heat down to medium-low, add the garlic and cook for 20-30 seconds (you can strain out the garlic if you'd like). Add chives and 1-2 tablespoons of the pasta water, stir to combine. Add the pasta to the skillet and toss to combine.

• For The Garnish

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• Add salt and freshly ground black pepper to taste. Garnish with fresh parsley and drizzle some extra virgin olive oil over the top. Serve immediately.