Saffron Garganelli in Pesto Sauce

Ingredients

• 100 grams refined flour (maida)
• 2 tablespoons + 1 teaspoon olive oil
• Salt to taste
• 2 eggs
• 8-10 saffron strands, soaked in water
• 1/2 cup white sauce
• 2 tablespoons pesto sauce
• 3/4 cup milk
• Crushed black peppercorns to taste
• Parmesan shavings for garnish
• A sprig of basil for garnish

Method

1. Separate egg white and yolk from one egg and set aside.
2. In a bowl take flour, add salt and 1 teaspoon olive oil. Add one whole egg and knead to form dough.
3. Add one more yolk and saffron water to the dough and knead again. Kling film the dough and rest for twenty to thirty minutes.
4. Roll the dough nearly to 0.1 mm thickness. Trim the sides and cut the dough into two inch squares.
5. Apply egg white to one corner of a square. Place a chopstick on the opposite side of the applied egg white and roll it tightly. Remove the chopstick. So acquired shape of pasta is garganelli. Similarly do the rest.
6. Boil 6 cups of water with salt and 1 teaspoon olive oil, add pasta. When the pasta rises to the surface remove them with a slotted spoon and refresh in cold water. Drain and add 2 tablespoons of olive oil, mix well. Set aside
7. In a non-stick pan add the white sauce and milk, mix well. Add pesto mix well again.
8. Add the pasta toss. Add salt and pepper, toss again. Serve hot.
9. Garnished with parmesan shavings and basil sprig.