Saffron noodles with tomatoes and harissa

Saffron noodles with tomatoes and harissa

Reuchtas

By
From
Hazana
Serves
4
Photographer
Mowie Kay

These golden noodles are usually made with fine semolina instead of flour, but they can also be made with a combination of both. Serve with freshly grated parmesan cheese on the side, if you like.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
5-6 garlic cloves, finely chopped
1/2 teaspoon Sabbath artichoke salad with fennel and harissa, harissa only, or to taste
675g ripe tomatoes, peeled and chopped
salt

For the saffron noodles

Quantity Ingredient
250g fine semolina, or half fine semolina and half unbleached plain flour
1/2 teaspoon powdered saff­ron
2 large eggs
2 egg yolks
1/2 teaspoon salt

Method

  1. For the sa­ffron noodles, follow the method for the pasta, below, beating the sa­ffron with the eggs and egg yolks before mixing with the semolina. Roll the dough out very thinly and leave to dry for 15 minutes, then roll up and cut into ribbons 1cm wide.
  2. Heat the olive oil in a large frying pan, add the onion and cook over a moderate heat until it has softened. Add the garlic and harissa and cook for 2 more minutes, then add the tomatoes and season with salt. Cook over a moderate heat for 10 minutes or until thickened.
  3. Cook the noodles in plenty of lightly salted boiling water until tender but still firm. Drain and transfer to a warmed serving bowl. Pour over the tomato sauce, toss lightly and serve at once.

Pasta

  • To make the pasta, place the flour in a mound on a large wooden board or work surface and make a deep well in the centre. Drop in one egg at a time and add the salt. Gradually beat in the flour with a fork, then form into a soft ball. Knead well for 10 minutes or until the dough is smooth and elastic. Do not add too much flour or the dough will become hard to roll. If the dough seems too dry, add a teaspoon or so of water. Wrap the dough in a damp cloth and allow it to rest for 30 minutes.
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