Saffron Noodles with Squid

Ingredients

• 1 tsp saffron powder
• 400 g flour
• Salt
• 4 eggs
• 4 tbsp olive oil
• 500 g small pre‑cooked squid
• 2 Garlic cloves
• 1 red chili pepper
• 1 tbsp Lemon Juice
• Pepper
• freshly chopped basil for garnish

Instructions

1. 1.

   Dissolve the saffron in 2 tbsp water. On a floured surface, make a well and add flour with 1 tsp salt, then pour in eggs, saffron mixture, 1 tbsp oil, and if needed a splash of cold water. Knead into a smooth dough, shape into a ball, wrap in cling film and rest for about 30 minutes. Then roll out portions with a pasta machine and cut into fine ribbon noodles. Let them dry on nests for about 10 minutes.

2. 2.

   Rinse the squid and pat dry. Peel the garlic and slice thinly. Wash, halve, deseed, and finely chop the chili pepper. Sauté garlic and chili briefly in remaining oil. Add the squid and cook for 3–4 minutes until golden brown.

3. 3.

   Cook the noodles in salted water for 3–4 minutes to al dente.

4. 4.

   Season the squid with lemon juice, salt, and pepper, then toss with drained noodles.

5. 5.

   Plate on dishes and garnish with basil before serving.