Semolina and Type "00" flour from Italy. I usually use semolina.

For special batches of your pasta

Whole, peeled San Marzano D.O.P. (certified) tomatoes are ideal

2 cups semolina. 3/4 cup warm water

If using "00" flour, substitute 3/4 cup water with three eggs.

Soak a generous pinch of safron in very warm water for 45 mins

When using, reduce the amount of very warm water by the amount used to soak the saffron. An easy method is to mix the saffron and very warm water into the same measuring glass after the saffron has soaked.

Add water and safron to the "volcano"

Slowly mix the liquid into the flour. Use your fingers or a fork.

Kneed the dough for about 10 mins. When finished, shape it into a ball.

Cover the ball for 30 mins.

Flatten 1/4 of the dough enough to fit into the paste press.

Run the quarter through the pressing rollers

Shorten the pressed dough to create noodles of the desired length

Cut the pressed dough

Hang the cut noodles to dry. Repeat the previous four steps.

Make your sauce

Pour the sauce over the cooked pasta, mix well and serve

Ricotta, spinach and nutmeg ravioli

Malloreddus (Sicilian gnocchi, left) and orecchiette