Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 eggs
• 2 -2 1/2 cups flour, unbleached
• 6 -8 saffron strands (soaked in a teaspoon of warm water)
• salt and pepper
• 1 tablespoon olive oil
• 24 snails (6 per person)
• 3 small zucchini
• 2 garlic cloves, crushed
• 1 bunch sorrel
• 1 pint cherry tomatoes
• 1 lemon, zest of, grated (save lemon for another use)

Recipe

• 1 for the pasta:
• 2 combine ingredients in food processor or large mixer until dough ball forms.
• 3 rest mixed ingredients for half an hour to one hour in the fridge.
• 4 roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
• 5 hang to dry over a broom handle; while still soft, curl into loose nests.
• 6 for the sauce:.
• 7 clean and slice zucchini into strips.
• 8 halve the cherry tomatoes.
• 9 sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
• 10 add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
• 11 bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). drain and toss with the snails and sorrel sauce.
• 12 serve immediately.