Create a mound of semolina flour on a large wooden cutting board.

Form a well in the center of the semolina mound.

Add warm water, salt, and ground saffron to the well.

Using a fork, mix the water, salt, and saffron, gradually incorporating the flour from the inner rim of the well.

Continue expanding the well, ensuring the flour maintains its shape.

The dough will start to come together when about half of the flour is incorporated.

Begin kneading the dough with both hands, using the palms.

Once a cohesive mass forms, remove the dough from the board and scrape up any leftover crusty bits and discard them.

Lightly flour the board.

Knead the dough for 3 more minutes, dusting the board as needed to prevent sticking.

The dough should be elastic and slightly sticky.

Knead for another 3 minutes, continuing to dust the board if necessary.

Wrap the dough in plastic wrap.

Let the dough rest at room temperature for 30 minutes.

Divide the rested dough into 4 pieces.

Roll each piece into a dowel shape, about 1-inch in diameter.

Cut the dowels into 1/4-inch thick pieces.

Roll each piece along the back of a fork to create lined mallorredus pasta.