Saffron spaghetti with pointed peppers

Ingredients for 4 servings:

• 350 g pasta flour
• 4 m.-sized eggs
• 1 pinch of saffron powder
• 1 tbsp water
• 1 pinch of salt
• 3 pointed peppers, red
• 3 spring onions
• 2 garlic cloves
• 3 tbsp olive oil
• 1 shot of white wine
• salt and pepper
• n. B. herbs
• e.g. Parmesan, freshly grated or Pecorino

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Put the pasta flour in a bowl, mix in the salt and saffron. Add the water and eggs and knead into a smooth dough. Cover and let rest for half an hour. I use a food processor with a pasta attachment. Form small balls of dough into the top and cut the spaghetti that comes out of the bottom into the desired length. Alternatively, using a roller machine without the attachment, roll out thin sheets of dough and then cut into narrow ribbon noodles. Halve the pointed peppers, remove the seeds, wash, and cut into small cubes. Trim and wash the spring onions and slice them into thin rings. Finely chop the garlic. Heat the olive oil in a large pan. Briefly fry the vegetables, deglaze with a splash of wine, and simmer for about 5 minutes until al dente. Season with salt, pepper, and herbs to taste. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook for about 5 minutes until al dente. Drain and toss with the vegetables. Drizzle with a dash of olive oil, if desired. Serve with freshly grated Parmesan or Pecorino cheese.