Onion absolute with saffron and Grana Padano
For the fresh egg pasta Sieve the flours then add the egg, egg yolks and a pinch of salt. Knead finely, form a ball and leave it to rest in a fridge for an hour, covered with a dishcloth. Using a...
Ingredients
- 2.0 whole onion
- 16.0 whole saffron
- 300.0 g grana padano
- 30.0 g cream
- 125.0 g wheat flour
- 125.0 g flour
- 1.0 whole egg
- 3.0 whole egg yolk
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