How to make homemade garganelli with saffron, recipe including seasoning, a tasty sauce made with vine tomatoes and fresh broad beans, also a final sprinkling of percorino cheese.
Ingredients for 4 people
For pasta
- 100 g of white flour "OO"
- 150 g of durum wheat flour
- 2 eggs
- 2 tablespoons of extra virgin olive oil
- 1 sachet of saffron
For the dressing:
- 300 g of vine tomatoes
- 200 g of fresh broad beans
- 3 tablespoons of extra virgin olive oil
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- 2 cloves of garlic
- basil
- 2 tablespoons of pecorino cheese
- salt and pepper
How to prepare homemade garganelli with tomatoes and fresh broad beans
Mix the two flours, the eggs, the oil, a pinch of salt and the saffron dissolved in a little water and form a smooth and homogeneous mixture.
Form a ball and let it rest wrapped in plastic wrap for 20 minutes.
Blanch the tomatoes in boiling water for 30 seconds, peel them, remove the seeds and cut them into cubes.
In the same boiling water, also scald the beans for 1 minute, drain and remove the skin.
In a pan, heat the oil with the crushed garlic cloves, add the shelled beans and diced tomatoes, then add salt.
Cook everything for a few minutes, then turn off the heat and keep the sauce aside.
Roll out and pull the sheet, cut it into regular squares of about 2 cm on each side and make the garganelli with the appropriate tool.
Cook the pasta in boiling salted water, then drain it a little al dente and pour it into the pan together with the sauce.
Sauté the pasta in a pan for a few minutes, then add the chopped basil, the grated pecorino cheese and a pinch of black pepper.
Serve immediately.
