Arrange your flour in a volcano shape.
Mix water and saffron, then add the liquid to the "crater". Whisk slowly from the center outwards. Then, when the dough is stiff, start using your hands to knead the dough.
Knead until smooth and elastic.
Cut the dough in 4 parts and using a pasta machine or a rolling pin, roll out the dough into 20 cm long and 2 mm thick pasta sheets. Dust the dough with rice flour to prevent it from sticking.
Roll the pasta sheets as shown in the picture below.
Cut into 13 mm wide pappardelle and unroll them.
Set onto a clean kitchen towel.
Once the blognese is ready, cook the pappardelle in salted boiling water for 1 minute.
Set half a cup of cooking water aside, drain the pappardelle. Add cooking water and pappardelle to the bolognese, mix and serve straight away.