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Handmade Saffron Tagliorini (Angel  Hair pasta)
with Dungeness Crab Essence

From Chef Michael Rossi



5 each - Egg yolks

2 ½ cups - All purpose flour

pinch - Saffron, dissolved in 1 tbsp. of ice water


1 tbsp. - Butter

1 tbsp. - Shallot, chopped

2 lbs. - Fresh Dungeness Crab meat, reserving half to fold into pasta

½ cup - White wine

2 cups - Heavy Cream

To Taste - Salt and Pepper



Place the flour on a wooden board, and make a well in the center. 

Pour the eggs into the well and add the saffron that has bloomed in the ice water.

Using a fork, mix the liquids well.  Slowly begin to draw in the dry ingredients with your fingers.

Knead the dough until it is elastic (about 5-8 minutes).

Cover it with a damp cloth or plastic and let it rest for 15 minutes.

Cut the dough into small pieces, depending upon your pasta machine, and flatten them with your hand or a rolling pin.

Lightly dust the dough with flour and roll it through the machine, starting with the highest setting and gradually decreasing the thickness until the pasta is thin and ready to be cut into “angel hair”.

You can do this by hand or you can use the attachment you have for your machine. 

Lightly dust the pasta with flour after it has been cut, keeping it from sticking together.


Heat the butter in a medium sauce pan over medium heat until lightly browned and sauté the shallots until translucent.

Add the Dungeness Crab meat and lightly sauté for 1 minute.

Add the white wine and allow to reduce by three quarters (¾).

Finally add the cream and allow to reduce by one half (½).  Season to taste with salt and pepper.

Place in blender or use a hand mixer, puree until smooth.

To Serve

Bring a medium sauce pot filled with salted water to a boil.

Cook the fresh Saffron pasta for 2-3 minutes and place in sauté pan with Dungeness Crab sauce.

Toss in the remaining crab meat and serve.

Serves 6-8

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