INGREDIENTS

INSTRUCTIONS

To make pasta: Make a mound of the flour in the center of a large
wooden cutting board. Make a well in the middle of the semolina and
add the water, salt and saffron. Using a fork, beat together the
water, salt and saffron and begin to incorporate the flour starting
with the inner rim of the well. As you expand the well, keep pushing
the flour up to retain the well shape. Do not worry that this initial
phase looks messy. The dough will come together when half of the  flour
is incorporated.  Start kneading the dough with both hands, using the
palms of your  hands. Once you have a cohesive mass, remove the dough
from the board  and scrape up any leftover crusty bits. Discard these
bits. Lightly  flour the board and continue kneading for 3 more
minutes. The dough  should be elastic and a little sticky. Continue to
knead for another  3 minutes, remembering to dust your board when
necessary. Wrap the  dough in plastic and allow to rest for 30 minutes
at room  temperature. Do not skip the kneading or resting portion of
this  recipe. They are essential for a light pasta.  After allowing to
rest, cut pasta into 4 pieces and roll into dowels  1-inch round. Cut
into 1/4-inch thick pieces and roll each piece  along the back of a
fork to form lined mallorredus.  Source: MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK -  (Show # MB-1D22)  Per serving: 0 Calories
(kcal); 0g Total Fat; (0% calories from fat);  0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 1077mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;  0 Other
Carbohydrates  Recipe by: Mario Batali  Converted by MM_Buster v2.0n.

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