Saffron Tagliatelle with Tomato Ragout

1. stir saffron powder with 2 tbsp lukewarm water, infuse for 5 min. Sift the flour into a large enough bowl, press a bulge into it. Add eggs, oil, salt and saffron juice and quickly knead into a dough, wrap in plastic wrap and let rest for 1 hour.

Form some semolina on the surface, divide the dough into 4 portions and roll out into a flat rectangle with a rolling pin. Then roll out the dough in several passes in the pasta machine, tightening the rollers to level 6.

tighter. Cut the dough sheets into 20 cm long pieces and sprinkle well with semolina. Turn through the ribbon pasta attachment, loosely untwist with a meat fork, sprinkle with semolina.

Drain the tomatoes, olives and capers separately, reserving the liquid. Peel the garlic, scoop out the cloves and cut into very thin slices. Coarsely chop the capers. Cut the stalk and the peel of the tomatoes into small pieces, cut the tomatoes into coarse pieces and drain them again in a sieve.

Heat the oil in a saucepan and sauté the garlic, capers and olives for 4 minutes until colorless. Add the tomatoes and sauté for another 5 minutes. Add caper water, 50 ml olive water and 400 ml tomato juice. Make 12-15 min. on medium heat.

5. make tagliatelle in 2 portions in salted water for 3-4 min, then drain, reserving the water. Season the tomato sauce with lemon zest. Mix the tagliatelle with a third of the sauce and

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