Tagliatelle with veal, spinach and saffron sauce

Tagliatelle with veal, spinach and saffron sauce

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400 g white flour
4 eggs
3 tbsp olive oil
a little white flour
3 tbsp butter
1 onion
350 g minced veal
250 g frozen chopped spinach
40 g grated Parmesan
2 eggs
¾ tsp salt
a little pepper
5 dl single cream
1 parcel saffron threads
½ tsp salt
a little pepper
salted water
a little grated Parmesan

Preparation Steps

  1. Pasta dough
  2. 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.
  3. Tagliatelle
  4. 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.
  5. Sauce
  6. 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.
  7. Pasta
  8. 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.


  • 4 persons


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