Sfoglini Saffron Malloreddus $11.95

Our tip for great pasta.

Here at Milk Street, we suggest cooking your flavored pasta, like this saffron one, in the liquid you’ll use to build your pasta sauce. To do this, reserve the water you use to boil your pasta and use it to finish your dish. Once your aromatics and other components of the dish are cooked, deglaze the pan with a splash of wine then add in your pasta and cooking water. Start with 3 cups of water (add more only if necessary to keep the pasta submerged in water). This creates a satiny smooth, flavorful sauce—and in this case, permeates the sauce and pasta with saffron flavor.

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We test everything we sell. Here’s how we’d use this.


Saffron and seafood are a classic and delicious pairing. Try it in our recipe for Pasta with Shrimp and Browned Butter (if you’re looking for another swap, try using cockles, mussels or clams instead of shrimp). Saffron and zucchini also pair well—we love this pasta in our recipe for Pasta with Zucchini, Pancetta and Saffron.

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