Saffron Pasta Dough

Basic Italian pasta dough with the subtle flavour of saffron. This dough works well with any pasta sauce.

½ tsp. saffron threads, crushed
1½ Tbsp. hot water
2¼ cups all-purpose flour, unbleached
3 eggs
¾ tsp. sea salt
1 Tbsp. lukewarm water

Put saffron in a cup. Add hot water and let stand 20-30 minutes. Put in a food processor with the eggs and purée.

Place the flour on a large floured surface. Make a well in the center. Pour the egg and saffrom mixture into the well. Add the salt and water. Beat the mixture in the well with a fork. Using a fork, gently start to work the flour into the liquid.

Continue until the dough becomes sticky and difficult to work with the fork. Use your hands to form the rough dough into a ball. Transfer the dough to a lightly floured surface. Knead the dough until it is smooth and elastic, about 10 minutes.

Cover with a bowl or towel and let rest for 10-15 minutes. Proceed with rolling and cutting the pasta according to your recipe.

Makes 1 lb, 5-6 servings.