Preparation time: 30 min.

Cooking time: 3 min.

Difficulty: Medium

Portions: 600 g


  • 0,5 g saffron
  • 150 g white flour 00
  • 250 g fine wheat semolina
  • 1 gr salt
  • 90 g Veggò® - Aquafaba
  • 105 ml water



  • In a glass, dissolve the saffron in 5ml of cold water.
  • In a bowl, pour the flour, semolina, salt and Veggò® – aquafaba and start mixing with the help of a whisk. Add the saffron and another 10 cl water to the mixture and stir. When the dough has absorbed all the liquid part, transfer it to a pastry board and knead it with your hands for about 10 minutes.
  • Leave the dough rest wrapped in cling film for about 30 minutes.
  • Once the dough has rested, divide it into 6 parts and roughly flatten it with your hands. Pass one piece of dough at a time through the pasta machine (initially in position 2 for 2/3 times and then in position 5 for 2/3 times).
  • Leave the noodles rest on a floured work surface with a little flour on top of the pastry sheet in the air for at least 15 to 20 minutes before baking. Cooking time: 3 minutes.

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