Tagliatelle

Start preparing the Saffron juice

Ladle a little broth in a cup (half full cup),tepid. Steep in the Saffron threads and leave to infuse for 2 hours, cover with food wrap.

Pasta

using the flour, create a small mountain, with a well in the center.

Add a pinch of salt and the eggs into to well.

Incorporate eggs and flour using the tips of your fingers pulling in small amounts of flour, until the dough becomes firm.

Knead the dough, adding a little extra flour if the dough is sticky, until it is smooth and elastic. Cover with food wrapping and let it rest for 30 mins.

Roll out the dough in a thin layer, sprinkle with flour, try to create a rectangular sheet.

Softly roll the sheet, creating a cylinder.

Cut your cylinder in 1cm wide strips.

Unroll your strips, sprinkle with flour.

Take a tray and sprinkle it with flour, place your tagliatelle on it, cover with food wrapping and let them dry.

Sauce

In a saucepan, warm up 3 tbsp of extra virgin olive oil, and add the chopped onion. Let it sauté until translucent.

Clean, wash and dry the hop shoots.

Sauté the hop shoots in the saucepan with a pinch of salt and pepper.

Cook on low heat, pouring in small amounts of vegetable broth, until cooked “al dente”.

Peel the apple, remove the core, cut in thin slices.

To cook your tagliatelle, fill a pot with water and bring to a boil. Add salt.

Boil the pasta until “al dente”and drain it. Careful! home made pasta cooks very quickly.

Stir  the pasta together with the hop shoots, apples, walnuts, the saffron threads and their juice, a tbsp of butter and the Parmesan cheese.

Serve in a plate with extra walnuts and apple slices for decoration.