Saffron tagliatelle (fresh egg-yolk pasta)

Pour the boiling water over the saffron, stir and let it steep about an hour.

Make a well in the flour, pour the wet ingredients into the middle and slowly mix them into the surrounding wall without breaking it.

Knead 10 to 15 minutes by hand; once it comes together, clean the work surface and knead again.

Shape the dough; flour every surface the dough touches.

Roll through the pasta machine in stages: settings 1, 2, 3, then straight to 6, twice on 6.

Run the sheet through the tagliatelle attachment, catching it halfway so the ends are not lost.

Lay on a floured surface and flour the pasta so it does not stick; cut down the middle, portion and twist into nests.

Dry for a few days to cook later, or cook right away.