If using saffron, heat the water in the microwave for about 30 seconds.  Add the saffron and let steep while you begin your prep.

In a large mixing bowl, whisk salt and flour together.  Make a well in the middle of the flour.

Crack the eggs into the well, separating out the whites from the 10 yolks and putting the whites in a separate bowl for another use and the yolks in the well.  Add the oil and saffron water/water to the well.

Using a whisk, whisk together the eggs, oil, and saffron water/water, gradually incorporating the flour little by little until all the flour has been incorporated.

Kneed the dough with your hands until it forms a ball.  Cover and refrigerate for 1-24 hours.

Using a floured cutting board and a rolling pin, or a pasta machine, roll the dough out to about 1 mm.

Cut the dough to your liking.

At this time you may cook, freeze or dry your noodles.

To cook the noodles

Bring a pot of salted water to a boil.  Drop the pasta in, stir, and cook until it reaches desired doneness.  If rolled out thin, it will cook in 3-5 minutes.  For thicker pasta, it may take 10 minutes or longer.  Check every couple of minutes.

To dry the noodles

You may dry your pasta by leaving it out at room temperature for a couple of days.  Spread it out on a towel-lined sheet pan, moving the noodles around every half-day until completely hard and dry.  Or you can drape the noodles over a clothes hanger or something similar.

To freeze the noodles

Sprinkle the noodles with flour (ideally semolina) and let dry for an hour or so so they don’t stick together.  Portion the noodles in amounts that work for your family and freeze in a ziplock bag.  Thaw the noodles in the fridge and when ready to cook, stir into boiling water and cook like you would fresh noodles.