In the Italian kitchen, saffron is perhaps best known as the flavoring in Risotto Milanese. But the prized spice also is a wonderful complement to homemade pasta. So we infuse our fresh egg pasta dough with saffron threads, which lends a floral aroma, subtly earthy flavor and rich golden tint. To fully release its flavor and aroma, we first crush the saffron, then bloom it in warm water before adding it to the dough. Toss this luscious pasta with a simple cream sauce or use it as a bed for poached scallops or lobster.