Saturday, March 12, 2011

Saffron Noodle Cake

2 T olive oil
2 pinches saffron threads
8 oz. spaghetti, dry
salt and pepper
2 eggs, beaten
1/2 C grated Parmesan
1/2 C chopped parsley
1/3 C chopped basil
2 T butter
Warm the olive oil in a small pan, add the saffron threads, set aside.  Cook the pasta, drain and rinse under cold water.  Combine the pasta, saffron oil, eggs, cheese, herbs and mix. Add salt and pepper to taste.  Heat half of the butter in a skillet.  Add the pasta and pat down and even the edges.  Cook 5 minutes over medium heat. Flip onto a place and place back in the pan with the other 1 T butter. Cook another 5 minutes and serve. Both sides should be golden brown. 

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