Strozzapreti with pork & saffron sauce

Method

Pasta

Step 1

To make the Pasta, combine the flour and hot milk in a bowl or on the bench and mix until the dough is a smooth and elastic ball. The dough may take a little kneading to come together.

Step 2

Rest for 30 minutes at room temperature. Set up your pasta machine. Cut off a small piece of dough, push it through setting 1, then setting 3, and finally, setting 7, until the pasta is about 2 mm thick.

Step 3

Cut the pasta into strips of about 1 cm x 5 cm. Roll each strip between the palms of your hands so that each piece of pasta rolls in on itself like a little corkscrew.

Sauce

Step 1

To make the Sauce, heat the oil and butter in a heavy-based pan and fry the salame or pork mince, breaking up any lumps with a wooden spoon.

Step 2

Add the zucchini and sauté until the meat and zucchini are cooked through.

Step 3

Add the cream and saffron with its soaking liquid. Season with salt and pepper. Add a little more hot water if necessary.

Step 4

Cook the strozzapreti in plenty of boiling salted water.

Step 5

When you are ready to serve, toss the strozzapreti in the pork and saffron sauce. If it seems a little dry, drizzle in a little extra-virgin olive oil. Serve with freshly grated cheese.