How to make Saffron Garganelli in Pesto Sauce - Garganelli is an egg based tubular pasta and here it is flavoured with saffron and served with white sauce and pesto sauce.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Olive oil (ऑलिव आइल)

Cuisine : Italian

Course : Noodles and Pastas

Saffron Garganelli in Pesto Sauce Recipe Card

Saffron Garganelli in Pesto Sauce

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

For more recipes related to Saffron Garganelli in Pesto Sauce checkout Spinach and Corn Tortellini in Basil Butter Sauce. You can also find more Noodles and Pastas recipes like Pasta In Creole Sauce, Whole Wheat Pasta With Roasted Vegetables, Spaghetti with Cheese Balls, Vegetable Lo Mein.

Prep Time : 16-20 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Saffron Garganelli in Pesto Sauce Recipe

  • Refined flour (maida) 100 grams

  • Olive oil 2 tablespo teaspoon

  • Salt to taste

  • Eggs 2

  • saffron strands soaked in water 8-10

  • White sauce 1/2 cup

  • Pesto sauce 2 tablespoons

  • Milk 3/4 cup

  • Crushed black peppercorns to taste

  • Parmesan shavings for shallow frying

  • Basil leaves A sprig for garnishing


Step 1

Separate egg white and yolk from one egg and set aside.

Step 2

In a bowl take flour, add salt and 1 teaspoon olive oil. Add one whole egg and knead to form dough.

Step 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.

Step 4

Roll the dough nearly to 0.1 mm thickness. Trim the sides and cut the dough into two inch squares.

Step 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.

Step 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

Step 7

In a non-stick pan add the white sauce and milk, mix well. Add pesto mix well again.

Step 8

Add the pasta toss. Add salt and pepper, toss again. Serve hot.

Step 9

Garnished with parmesan shavings and basil sprig.