Pasta Dough

• large pinch of saffron threads
• 50 g hot water
• 150 g

Steep the saffron threads in the hot water and allow to cool completely.

Put the flour in a food processor, turn the speed to high and add the egg yolks one by one. Slowly add enough saffron water for a dough to form, about 20 to 30g.

Knead the dough on an un-floured surface until smooth, then wrap in clingfilm and allow to rest for at least 1 hour in the fridge.