Recipe - Saffron Cheese And Honey Tart

One fourth cup Dry white wine
One fourth cup Water
1 teaspoon Crumbled saffron threads
2 One fourth cup Unbleached allpurpose flour
(or 2 One fourth cups durum
semolina flour)
2 lg Eggs
Water; as needed

In a small saucepan, combine the wine, water, and saffron. Bring to a boil.
Remove from the heat and let cool. Add the mixture to the eggs as they are
incorporated into the flour mixture. Proceed as follows.

Food processor method: Place the flour in the bowl of the food processor.
With the motor running, add the eggs, one at a time. Continue processing
for 10 seconds after the last egg has been added. Add drops of water if the
dough seems too dry. Turn out onto a lightlyfloured work surface and knead
for 6 to 8 minutes or until the dough is smooth and satiny and springs back
when pressed with a finger.

Handmix method: place the flour in a mound on a clean work surface. Form a
well in the center and break the eggs into the well. Mix the eggs with a
fork. Pulling from the sides of the well, gradually incorporate the flour
into the eggs. Continue to mix until the dough forms a ball, adding drops
of water as necessary. Begin kneading the dough, pushing the dough with the
heel of your hand. Knead until soft and satiny. Most important, the dough
should spring back when poked with your finger. This will take 10 to 15
minutes of continuous kneading.

Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for
at least 45 minutes. The dough may also be frozen at this point, thaw in
the refrigerator before proceeding. Roll out by hand or with a handcranked
pasta machine, according to the manufacturer's directions. This recipe
yields approximately 1 pound of fresh pasta, serving 4.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK (Show
# CR9679 broadcast 12081996) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

12101996

Recipe by: John Ash

Converted by MM_Buster v2.0l.