Place flour on large hard surface that has been floured.
Add salt, Add saffron threads, evenly distributing.
Make a well in center. Add one egg at a time, using a fork to whisk the flour into egg mixture.
Knead with hands until fully incorporated. Dough will be sticky, so use some flour to be able to form into a ball. Flatten out a bit, cover with a damp towel to keep from drying.
Rest for 30 minutes.
Do NOT skip this step. At this point, you can refrigerate.
Roll out, and take through pasta machine up to the thinnest number that doesn’t break up. My pasta machine goes to number 9. I was able to go to number 8, and still have smooth, intact pasta. Cut pasta in ribbons or make whatever shape you prefer.
Cutting the Pasta
Before rolling up to cut, allow pasta to sit a few minutes to dry. Once cut, unroll immediately and continue to the drying process.
Pasta without the saffron. This was extra long so I rolled each end up to center. Cut across and then cut in strips as photo shows below.
Drying the Pasta
Dry the pasta either in nests or in strips on clean cloth. This will make the pasta easier to cook, and reduce chance of sticking.