I experimented with incorporating saffron into the pasta in this recipe. Next time, I think I will soak my saffron and use the saffron water for the dough.

Start by pouring the flour out on the kitchen counter and create a well in the middle of it.

Crack your eggs into the middle of the flour and sprinkle saffron over them.

Carefully whisk the eggs with a fork. Push some of the flour into them with one hand while whisking eggs and flour together with the other hand.

When it is no longer possible to whisk more flour into the eggs with the fork, use your hands to gather the dough together.

Once the dough is gathered, knead it thoroughly with your hands. Use the heel of your hand to fold the dough over itself until the dough has a smooth surface when stretched out. This can take some time, but it's well worth the effort.

Allow the dough to rest for 30 minutes wrapped in a bag or cling film. I usually let it sit on the kitchen counter with a shower cap placed around the dough.

Once the dough has rested, roll it out on a floured surface. Use plenty of flour - much more than you might expect.

Roll the dough as thin as possible with a rolling pin.

When the dough cannot be rolled thinner, try rolling it onto your floured rolling pin. Roll your pin a few times over the counter while pressing lightly on the rolling pin.

Unroll the dough from the rolling pin and then give it another roll if you want the dough even thinner.

Sprinkle the dough generously with flour and fold it together.

Then it becomes super easy to cut thin pasta strips along the fold.

If the pasta is not to be used immediately, hang it to dry. Either on a pasta drying rack or on a cooling rack.

Bring a pot of water with salt to a boil. Once the water is boiling, add the pasta.

Cook the pasta for 4 minutes and drain it.

The pasta is ready to serve.