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Tagliatelle with veal, spinach and saffron sauce
45 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 1091
  • Fat about 65g
  • Carbohydrates about 76g
  • Protein about 48g
This is needed
This is needed for 4 people
Pasta dough
  • 3 tbsp olive oil
  • 4 egg
  • 400 g white flour
  • a little white flour
  • 1 onions, finely chopped
  • 3 tbsp butter
  • 350 g minced veal
  • 250 g frozen chopped spinach, defrosted, drained
  • a little pepper
  • 40 g grated Parmesan
  • 0.75 tsp salt
  • 5 dl single cream
  • 1 parcel saffron threads (approx. 400 mg)
  • 2 egg, beaten
  • a little pepper
  • 0.5 tsp salt
  • salted water, boiling
  • a little grated Parmesan
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And that's how it's done
And that's how it's done
Pasta dough
Empty the flour into a bowl. Add the eggs and oil, knead into a smooth dough using the dough hook on a food processor for approx. 10 mins. Shape into a ball, cover and leave to rest in the fridge for min. 2 hrs.
On a well-floured surface, roll out the dough in batches (approx. 20 x 35 cm) until translucent. Keep separating the dough from the work surface. Dust the pieces of dough with a little flour, roll up loosely, cut into strips approx. 1 cm wide.
Heat the butter in a non-stick frying pan. Add the onion, sauté for approx. 5 mins., add the meat, cook for approx. 5 mins. until all the liquid has evaporated. Place the meat and onions in a bowl. Squeeze out the spinach, add to the meat along with the cheese and eggs, mix, season. Heat the cream in a pan. Add the saffron, season, simmer for approx. 3 mins. Allow the cream to cool slightly, add to the meat.
Cook the tagliatelle in boiling salted water for approx. 2 mins., drain, add to the bowl containing the sauce, mix until the sauce thickens. Serve with parmesan.