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fresh saffron pasta--what sauce?

freddie | Aug 22, 2005 11:17 AM

inspired by a thread on the ny board about raffetto's- an incredible fresh pasta shop in nyc where they cut their fresh pasta to your desired thickness on this old metal machine, i want to make saffron fettuccine. i'm stuck on an appropriate sauce. would prefer vegetarian and non-cream based (or not too fatteningly cream based), was thinking grilled tomato/herbs but need to figure out how to pull it all together. would love your input and ideas

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