Shapes: Generous pinch (about 1/2 teaspoon) saffron threads 200 mL (3/4 cup plus 4 teaspoons) hot, but not boiling, water: 70-80°C (160-175°F). For reference this is on the lower end of temperatures for steeping green tea 400g semola rimacinata or semolina flour
Saffron will make the pasta scented and gold-colored. Gently crush the saffron threads into a powder using a mortar and pestle, or break them up between your fingers and add them to a mug. Add the hot water over and steep for 15 minutes. You can also swap out the saffron for 1 tablespoon of other spices such as paprika, turmeric or Aleppo Pepper