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Saffron Fazzoletti with Sausage and Mushrooms
by
Ciao Chow Linda
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%20is%20a%20pasta%20I%E2%80%99ve%20been%20wanting%20to%20make%20for%20a%20long%20time,%20after%20eating%20it%20years%20ago%20at%20Le%20Virt%C3%B9,%20a%20favorite%20Philadelphia%20restaurant.%20I%20finally%20got%20in%20the%20fazzoletti-making%20mode%20a%20couple%20of%20weeks%20ago%20and%20decided%20to%20channel%20fall%20flavors,%20with%20sausage%20and%20mushrooms%20in%20the%20sauce.%20But%20to%20kick%20it%20up%20a%20further%20notch,%20I%20added%20saffron%20to%20the%20dough.%20Saffron%20is%20expensive%20here%20in%20the%20states,%20but%20a%20little%20goes%20a%20long%20way.%20It%E2%80%99s%20a%20lot%20less%20expensive%20in%20Italy,%20and%20it%E2%80%99s%20much%20fresher%20if%20you%20buy%20it%20near%20the%20source%20(Abruzzo%20is%20famous%20for%20its%20saffron%20from%20Navelli).%20So%20whenever%20I%E2%80%99m%20in%20Italy,%20I%20buy%20saffron,%20whether%20in%20a%20pretty%20little%20ceramic%20container,%20as%20I%20bought%20in%20Santo%20Stefano%20di%20Sessanio,%20or%20in%20paper%20packages,%20that%20you%20can%20find%20in%20any%20supermarket%20in%20the%20country.%20One%20of%20my%20very%20favorite%20ways%20to%20use%20it%20is%20in%20the%20classic%20risotto%20alla%20Milanese,%20a%20recipe%20I%20wrote%20about%20here.%3C/p%3E%3Cp%3EThe%20dough%20is%20made%20with%20OO%20flour,%20the%20gold%20standard%20when%20making%20pasta,%20with%20its%20fine,%20soft%20grain%20and%20high%20gluten%20content.%20I%20added%20two%20of%20the%20small%20glassine%20envelopes%20of%20saffron%20to%20the%20dough,%20after%20dissolving%20it%20in%20a%20tablespoon%20of%20warm%20water.%20And%20yes,%20you%20can%20taste%20the%20saffron%20in%20the%20pasta,%20although%20it%20is%20subtle.%20Dump%20everything%20into%20a%20food%20processor,%20leaving%20some%20of%20the%20flour%20aside%20because%20when%20you%E2%80%99re%20making%20an%20egg/flour%20pasta,%20%20it%E2%80%99s%20much%20easier%20to%20add%20more%20flour%20to%20a%20wet%20mixture%20than%20add%20more%20eggs%20to%20a%20dry%20pasta%20mixture.%20Feel%20free%20to%20mix%20it%20on%20the%20countertop,%20but%20you%E2%80%99ll%20need%20a%20lot%20more%20muscle.%20Even%20with%20the%20food%20processor,%20take%20it%20out%20and%20knead%20it%20on%20the%20counter,%20adding%20more%20flour%20if%20it%E2%80%99s%20too%20sticky,%20and%20kneading%20it%20until%20it%E2%80%99s%20as%20soft%20as%20a%20baby%E2%80%99s%20bottom.%20Cover%20it%20and%20set%20aside%20for%20at%20least%20a%20half%20hour,%20which%20gives%20the%20gluten%20time%20to%20relax%20and%20do%20its%20thing.%20It%E2%80%99ll%20be%20much%20easier%20to%20work%20with%20as%20a%20result.%3C/p%3E%3Cp%3EThis%20is%20the%20amount%20of%20pasta%20I%20made%20using%20the%20recipe%20below.%20As%20you%20can%20see,%20I%20made%20about%20a%20dozen%20fazzoletti,%20that%20each%20measured%204%E2%80%B3%20x%204%E2%80%B3,%20plus%20a%20lot%20of%20pappardelle%20that%20I%20plan%20to%20use%20in%20a%20separate%20recipe.%20Of%20course,%20you%20can%20always%20buy%20packaged%20pasta,%20or%20even%20fresh%20pasta%20in%20the%20refrigerated%20section,%20but%20you%E2%80%99ll%20have%20a%20hard%20time%20finding%20fazzoletti%20pasta,%20and%20there%E2%80%99s%20nothing%20quite%20so%20delicious%20as%20home%20made.%20I%20had%20a%20few%20scraps%20left%20over%20and%20cut%20them%20into%20thin%20spaghetti%20that%20I%E2%80%99ll%20most%20likely%20use%20in%20chicken%20soup.%3C/p%3E%3Cp%3EThe%20sauce%20comes%20together%20quite%20quickly,%20with%20some%20olive%20oil,%20herbs,%20sausage,%20shallots%20and%20mushrooms,%20all%20cooked%20in%20one%20pot.%3C/p%3E%3Cp%3ELift%20the%20cooked%20fazzoletti%20from%20the%20boiling%20water%20directly%20into%20the%20sauce,%20letting%20some%20of%20the%20water%20come%20along%20with%20it.%20Stir%20and%20mix%20everything%20together%20gently%20so%20you%20don%E2%80%99t%20rip%20the%20pasta.%20Add%20more%20of%20the%20pasta%20water,%20if%20needed.%3C/p%3E%3Cp%3EServe%20on%20a%20large%20platter,%20sprinkled%20with%20a%20drizzle%20of%20olive%20oil,%20some%20parmesan%20cheese%20and%20minced%20parsley.%3C/p%3E%3Cp%3EWait%20till%20you%20bite%20into%20this%20toothsome,%20yet%20silky%20pasta%20with%20these%20complementary%20flavors.%20If%20you%E2%80%99re%20like%20me,%20you%E2%80%99ll%20have%20a%20hard%20time%20stopping%20at%20one%20bowl.%3C/p%3E%3Cp%3ESaffron%20Fazzoletti%20with%20Sausage%20and%20Mushrooms%3C/p%3E%3Cp%3EFOR%20THE%20PASTA:%202%20cups%20flour%204%20eggs%202%20packages%20(glassine%20envelopes)%20of%20saffron%201%20tablespoon%20hot%20water%20FOR%20THE%20SAUCE%201%C2%BD%20links%20of%20sweet%20Italian%20sausage%20(about%20%C2%BD%20pound)%208-10%20small%20portobello%20(or%20cremimi)%20mushrooms%201%20shallot,%20minced%201%20garlic%20cloves,%20minced%20%C2%BC%20olive%20oil%20fresh%20sage%20leaves%20fresh%20thyme%20leaves%20salt,%20pepper%20minced%20parsley%20a%20little%20pasta%20water%20parmesan%20cheese%3C/p%3E%3Cp%3EDissolve%20the%20saffron%20in%20the%20hot%20water.%20Place%20the%20flour%20(keep%20%C2%BD%20cup%20of%20the%20flour%20aside)%20and%20eggs%20and%20the%20watered%20down%20saffron%20into%20a%20food%20processor%20(or%20mix%20by%20hand%20if%20you%20have%20the%20strength).%20If%20the%20dough%20is%20too%20sticky,%20add%20the%20rest%20of%20the%20flour,%20a%20little%20at%20a%20time.%20When%20the%20mixture%20has%20turned%20into%20a%20ball,%20remove%20to%20a%20wooden%20board.%20Knead%20a%20bit%20more%20(keeping%20flour%20on%20the%20board)%20until%20the%20dough%20is%20smooth.%20Shape%20it%20into%20a%20ball%20(or%20two%20balls)%20and%20wrap%20in%20plastic%20wrap,%20or%20keep%20covered%20under%20a%20bowl.%20Let%20the%20dough%20rest%20for%20a%20half%20hour.%20When%20ready%20to%20shape%20the%20dough,%20roll%20it%20by%20hand%20to%20a%20thin%20consistency,%20or%20using%20a%20pasta%20machine,%20roll%20it%20to%20the%20smallest%20number%20on%20the%20setting.%20For%20the%20fazzoletti,%20cut%20into%204%20inch%20squares.%20This%20recipe%20makes%20a%20lot%20of%20fazzoletti,%20but%20you%20can%20shape%20some%20of%20it%20into%20fettuccine,%20or%20pappardelle%20or%20other%20shapes%20and%20reserve%20for%20other%20meals.%20I%20used%2012%20fazzoletti%20for%20two%20people%20and%20it%20was%20plenty%20for%20a%20meal.%20If%20you're%20making%20it%20as%20a%20first%20course,%20you%20will%20want%20fewer%20fazzoletti%20for%20two%20people.%20Boil%20the%20fazzoletti%20in%20ample%20salted%20water%20and%20add%20to%20the%20sauce.%20FOR%20THE%20SAUCE;%20Add%20half%20the%20olive%20oil%20to%20a%20large%20saucepan.%20Heat%20to%20a%20medium%20heat,%20and%20add%20the%20sausage,%20crumbling%20it%20into%20pieces,%20and%20removing%20the%20casing.%20Wash%20the%20mushrooms%20and%20cut%20into%20quarters.%20Add%20the%20mushrooms%20to%20the%20sausage%20and%20when%20almost%20cooked,%20add%20the%20minced%20shallot%20and%20garlic.%20Add%20the%20fresh%20sage%20leaves%20and%20thyme%20leaves%20and%20let%20everything%20cook%20for%20about%2010%20minutes.%20Start%20cooking%20the%20fazzoletti%20in%20the%20boiling%20water.%20They%20should%20take%20only%20a%20few%20minutes%20to%20cook.%20Meanwhile,%20if%20the%20sauce%20looks%20too%20dry,%20add%20some%20of%20the%20pasta%20water.%20Drain%20the%20fazzoletti%20and%20add%20to%20the%20sauce.%20Don't%20worry%20if%20some%20of%20the%20water%20comes%20along%20with%20it.%20Gently%20stir%20the%20pasta%20into%20the%20sauce,%20letting%20it%20absorb%20the%20flavors,%20and%20reducing%20the%20water.%20Season%20with%20salt%20and%20pepper.%20When%20the%20water%20is%20nearly%20all%20gone,%20add%20the%20rest%20of%20the%20olive%20oil.%20Toss%20gently%20into%20a%20serving%20bowl,%20and%20sprinkle%20with%20grated%20parmesan%20cheese%20and%20minced%20parsley,%20%203.5.3251%3C/p%3E){kind=link}