In a small sauce pan, combine saffron and wine. Bring to boil over medium heat and reduce by half. Remove and let cool.

Pile flour and salt on a working surface. Dig a will in the flour big enough to fit all the eggs.

Add remaining ingredients to the well. Using two fingers, stir the eggs & wine reduction, incorporating a little flour at a time until it is mixed in and a dough forms.

Knead 7-10 min. until the dough is uniform in color and springs back when poked with a finger.

Roll out the dough with a pasta roller or rolling pin, until it is thin enough that you can just see the grain of the counter or color of your hand through it. Cut into desired thickness.

Dust with flour and let dry out a few minute on the counter if cooking right away. If storing for later, let dry out longer or freeze.

Cook in boiling water for 2-4 minutes, depending on thickness.

With pasta roller: start on highest setting and roll dough through 3-4 times, folding over each time. After that, pass dough though without folding, gradually turning down the setting one by one until desired thickness (maybe 1-2?). Dust with flour between each roll or two so it doesn't stick.