Place the water, saffron threads and powder into a heavy-based saucepan. Reduce to
Place the flour with a large pinch of salt into the bowl of a food processor. Whisk the egg yolks until liquified. With the motor running, add the saffron liquid, egg yolks and the olive oil in a steady stream and continue to process until the dough comes away from the sides of the bowl. Turn out the dough onto a work surface and knead to a smooth ball of pasta for 5 minutes. Wrap the pasta in clingfilm and refrigerate for 1 hour before rolling out through a pasta machine.
© 2005 Liam Tomlin. All rights reserved.