LINGUINI, SAFFRON

Place flours in a large bow with saffron–blend to combine. Create a well in the center of the flour and add the eggs, whisking with a fork until slightly scrambled. Begin pulling flour mixture into eggs, incorporating a little at a time until it is no longer possible to mix with the fork. With hands work the mixture until it holds in a single ball. Remove to floured surface; knead a few more times until it is a firm dough ball. Refrigerate for 30-60 minutes. Roll out by hand or with pasta machine to 1/8 inch thick and cut into desired shape. 1/8 inch is about #6 setting on the pasta machine. Use a narrow linguine dye if your pasta machine has it to cut the strands of linguini.

To cook linguini: Bring 1-3 gallons water to boil with 2-3 tablespoons salt per gallon water. Drop pasta in stirring to make sure all strands of pasta are separate. Time for 1 1/2 to 2 minutes before testing by removing a strand and carefully bite into it. The pasta should not be raw in the center (white) but it should still be firm to the tooth. Toss with favorite sauce of if waiting for mussels, simply toss with EVOO.