Saffron white wine pasta
½ tap saffron
¾ cup white wine
4 egg yolk
¾ lb flour (extra fine)
¼ tsp salt
Paired with tomato artichoke sauce
2 tbs olive oil
1 cup white onion coarse chop
3 cloves of garlic minced
½ cup white wine
56 oz diced tomato
2 tsp oregano
1 tsp salt
½ tsp black pepper
⅓ cup fresh nail
⅓ cup fresh parsley
- 5 oz artichoke hearts
Open to tweaks
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