Counterintuitive as this combination of pasta with Moroccan-style butter may seem, it is absolutely delicious and I am sure that once tried you’ll keep on coming back to it. Instead of home-made you can go for a good variety of dried pasta and add a decent pinch of saffron threads to the cooking water.
Place the saffron in a small bowl with the boiling water and leave to infuse for at least 10 minutes. Then add the eggs and oil and beat to mix. Place the flour and turmeric in the bowl of a food processor and add the saffron mix. Blend until a crumbly dough is formed. You may need a little more oil or flour to adjust the dough to the required consistency – neither sticky nor very dry.