Fragrant and colourful fresh egg pasta infused with saffron. Roll out in thin sheets with or without a pasta machine, then bake directly in a lasagne with bolognese or bechamel sauce; or make tagliatelle and serve with your favourite sauce.
Air dry the pasta overnight, dusting with more flour if still wet. Once completely dry it will become stiff. Store in a paper bag and use within a couple of days.
You can use saffron threads as stated, or saffron powder. Italian saffron powder comes in small sachets, weighing 0.125g. Use one sachet in this recipe in place of the threads, if desired.