Saffron tagliatelle with spiced butter from Plenty (page 260) by Yotam Ottolenghi

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Notes about this recipe

  • DePollepel on August 29, 2021

    delicious, can add small pieces of lardons

  • Kduncan on September 28, 2020

    Pretty easy recipe, as with all hand made pasta rolling it out takes the longest. Really need to split the pasta dough into more than 4 parts (I did 8, all were still very long). Sauce is great. Overall will do this again.

  • cilantrolime on July 08, 2014

    Very tasty and easy! I used store-bought tagliatelle though. It reminded me a lot of burmese noodles like nan-pyar-thote. But this is a lot easier and is meat-free.! Next time, instead of pine nut and basil, I'll try to toasted chickpea powder, cilantro, sliced shallots, and lime juice.

  • FJT on November 11, 2012

    Wonderful recipe - I adapted my normal gluten-free tagliatelle recipe to include the saffron and turmeric and it worked so well with the spiced butter and the pine nut / herb garnish. I will use less butter next time I make this, but we'll definitely make it again.

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