Tagliatelle in Saffron Sauce

INGREDIENTS

For saffron sauce:

whole milk500 ml

onion halved1 piece

bay leaf    1

cloves     2

butter50 gms

flour     50 gms

fennel powder   1 tsp

saffron water    2-3 tbsp

nutmeg powder    a pinch

salt        to taste

For Pasta:

Flour       1 cup

Salt         as per taste

Oil           1 tsp

Water       ¼ cup

METHOD:

1. Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay and cloves. Turn off the heat and leave to infuse for 20 mins.
2. Melt the butter in another saucepan, then add the flour. Stir continuously until a paste forms this is called a roux. Continue cooking for 2 mins.
3. Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce.
4. Cook for 4-5 mins, stirring continuously, until the sauce has thickened. Season to taste add saffron and fennel powder and serve it with your choice of pasta
5. Now make the soft dough of the pasta and let it rest for 15 min.
6. Roll the pasta dough in a thin sheet and then cut the pasta length wise to get the perfect ribbons and cook them in boiling water for 2 min.
7. Toss the pasta in the saffron sauce and den serve.